Glazed Lemon Cake
A community recipe by HealthgalNot tested or verified by Nigella.com
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Heat oven to 375 degrees F. Grease and flour a 41/2 cup fluted tube pan. Can also use a five cup pan. In medium bowl, beat butter and sugar at medium speed until creamy and blended. Add egg yolks, l one at a time , beating well after each addition. Beat in 1/4 cup lemon juice and lemon peel. In medium bowl whisk together flour and baking powder, stir into butter mixture. in clean medium bowl, beat egg whites at medium high speed until firm but not stiff peaks form. Stir on-fourth of egg whites into butter mixture to lighten batter, then gently fold in remaining egg whites. Spread batter in pan. Bake 20-25 minutes or until tooth pick inserted in center comes out clean. Cool on a wire rack 5 minutes. Meanwhile, in small bowl, whisk together all glaze ingredients. Invert cake onto wire rack. Prick top with fork or toothpick, brush with glaze. Cool completely
Introduction
Lovely Little Bundt Cake. Serve for Tea time with Raspberries and a bit of whipped cream.
Ingredients
Serves: 6
For the Cake
- ½ cup softened butter
- ½ cup sugar
- 2 medium eggs (separated)
- ¼ cup lemon juice
- 1 teaspoon grated lemon peel
- 1 cup all-purpose flour
- 2 teaspoons baking powder
For the Glaze
- ½ cup confectioners' sugar
- 2 tablespoons lemon juice
Method
Glazed Lemon Cake is a community recipe submitted by Healthgal and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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What 1 Other has said
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Posted by NessHasler on 9th June 2011
Show more commentsHi there, I made this cake today, and it really is yummy! Just wondering, my ring cake pan is quite a bit bigger, am I able to just double all quantities to make a larger cake?