Google+

Baking Glory

Baking for the Masses

Lemon Cake

31 Jan, 2015

Easy lemon cake topped with a delicious lemon glaze.

Everybody knows the bundt cake, right? It is perfect for breakfast or simply as a dessert and it does not conform to a single recipe, you can create your own if you know what you’re doing. What I did not know at the time we were making it, is that you should not tell your wife that bundt pans come in a multitude of shapes. We became collectors almost overnight.

However, some of the models we bought are cute, for example this rose shaped pan looks gorgeous but somewhat expensive and there’s so much cake you can eat in a month anyway. Still, we definitely enjoyed making them and what other better way of bonding with za wife than baking something together (watching a game might work too if you’re lucky). If you want to make this recipe, we used the classic 10 inch angel food cake pan.

So finally, yeah! Forget about the sugar and all the calories contained in this little piece of sweet indulgence, a happy marriage starts in the kitchen. You can also use food blogging as a sell point if your cooking skills are weak, but that’s another story for another time. lol Enjoy!

Print
Lemon Cake

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: 12 slices

Lemon Cake

Ingredients

  • 2 cups all purpose flour
  • 1½ cups granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup vegetable oil
  • 8 eggs, separated
  • ¼ cup lemon juice
  • ¼ cup water
  • 2-1/2 tbsp grated lemon zest
    • Lemon Glaze
  • 6 tbsp butter , melted
  • 1 tbsp grated lemon zest
  • 2 cups powdered sugar
  • 3 tbsp lemon juice
  • 1 tsp vanilla extract

Preparation Instructions

  1. Preheat oven to 325°F.
  2. In large bowl, add flour, granulated sugar, baking powder and salt. Add oil, egg yolks, lemon juice, water and lemon zest; whisk until well combined. In large bowl, beat egg whites until stiff peaks form. Fold â…“ of whipped egg whites into the batter to lighten. Gently fold in the remaining egg whites until mixture is combined; do not over mix or batter will deflate. Pour into ungreased pan; tap gently on counter to release air pockets.
  3. Bake 50-60 minutes or until cake springs back when touched. Invert pan immediately after removing from oven and allow to cool completely. Run knife around the sides and center of cake to loosen.
  4. For glaze, combine butter, zest, powdered sugar, juice and vanilla in medium bowl; stir until smooth. Pour over cooled cake and spread with spatula. Glaze will set hard within 30 minutes.

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *