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My review
Ultimate Lemon Cake
Lissa Metz-Gomez
"This is the ultimate lemon cake for anyone who really loves lemon. It's cool, refreshing, yet moist and rich."
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Ingredients
3 h 20 m servings 636Original recipe yields 10 servings (1 - 10 inch Bundt pan)
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla and lemon juice. Beat in the flour mixture alternately with the milk, mixing until blended.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- To make the hot lemon glaze: In a saucepan, combine 3 cups confectioners' sugar and 1/2 cup lemon juice. Bring mixture to a boil and cook for 1 minute. Keep mixture warm until ready to use.
- To make the Icing Glaze: In a small bowl, mix 1/4 cup lemon juice and 1 1/2 cups of confectioners' sugar. If mixture is too thin, add more sugar until desired consistency is reached.
- Assemble the cake: Pour 3/4 of hot lemon glaze over warm cake while it's in the pan. Let cake cool for 60 minutes, then remove from pan. Reheat the remaining hot lemon glaze to the boiling point, then brush glaze onto the top and sides with a pastry brush. Using a fork, drizzle Icing Glaze over cake. Refrigerate for at least 2 hours before serving.
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Reviews
Read all reviews 5464 Ratings
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Most helpful positive review
7/19/2002
I don't know what either of the other reviewers are talking about. The sugar IS listed in cups, not teaspoons. My cake rose just fine. Plus, if you either reheat the cake pain in a sink of ho...
Most helpful critical review
4/22/2003
I often have clients request "lemony" cakes in my home dessert business. I have several "old reliable" recipes, but I was intrigued by this recipe. I made the cake 3 times as an experiment wit...
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7/19/2002
I don't know what either of the other reviewers are talking about. The sugar IS listed in cups, not teaspoons. My cake rose just fine. Plus, if you either reheat the cake pain in a sink of ho...
10/21/2004
We do a food network night (my kids and I)and my 11 year old son who is disabled especially enjoys it. He won the cake contest with this recipe. It was great, moist, lemony and tasty. My neic...
4/22/2003
I often have clients request "lemony" cakes in my home dessert business. I have several "old reliable" recipes, but I was intrigued by this recipe. I made the cake 3 times as an experiment wit...
3/19/2010
The only thing that makes this an "ultimate" lemon cake is the fact that you drizzle on so much lemon "sauce" afterwards. With that stuff - you could soak a couch cushion in it and it would tas...
8/24/2006
Very lemony flavor. I've made this cake twice. The first time,in a rush,I didn't wait the full hour cooling time. The cake fell apart coming out of the pan because the center was still hot. (Bu...
7/14/2003
This recipe is superb and the reviewers who had trouble with it were probably not following the directions. I used a commercial oil-flour spray rather than butter and flour and the cake came ou...
11/7/2002
This is the absolute best lemon cake I have every put in my mouth. I have to agree, I don't know what the negative reviews are about. The first time I made the cake, I did have a problem with ...
5/1/2006
I think this is one of the worst lemon cakes I have ever made. I have tried doctoring the recipe, but it is stiff, dense, lacking taste...vanilla and lemon don't do well together. I would like...
2/1/2004
This is my favorite lemon cake. I've only had it stick to the bundt pan once, but I think it was because I didn't remove it as soon as I was supposed to. The several other times I've made it, i...