Lemon Cake

Lemon Cake

4 Reviews
From: EatingWell Magazine, July/August 1995

This luscious lemon cake is soaked with an equally luscious lemon syrup. Serve with Mango-Raspberry Compote.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Cake
  • 2 tablespoons butter
  • ⅔ cup buttermilk
  • 1 tablespoon canola oil
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup sugar
  • 2 teaspoons freshly grated lemon zest
  • 1 tablespoon lemon juice, juice
  • 1 teaspoon vanilla extract
  • Lemon Syrup
  • 1 cup sifted confectioners' sugar, plus extra for dusting cake (optional)
  • ½ cup lemon juice
  • Mango-Raspberry Compote (recipe follows)


  • Active

  • Ready In

  1. To make cake: Preheat oven to 350°F. Coat an 8-inch Bundt pan (6-cup capacity) with cooking spray. Dust the pan with a little flour, shaking out the excess, and set aside.
  2. Melt butter in a small saucepan over medium heat. Swirl the pan until the butter turns light brown, about 60 seconds. Combine the butter, buttermilk and oil in a small bowl; set aside.
  3. Sift flour, baking powder, baking soda and salt into a bowl. Beat eggs and sugar in a mixing bowl until thick and pale, 3 to 5 minutes. Blend in lemon zest, lemon juice and vanilla. Alternately fold the dry ingredients and buttermilk mixture into the beaten eggs with a rubber spatula, beginning and ending with the dry ingredients.
  4. Spoon the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 30 to 35 minutes. Let the cake cool in the pan on a rack for 5 minutes. Invert onto the rack and set over a large baking sheet with sides. Let cool slightly.
  5. To make syrup: Poke holes all over the cake with a wooden skewer or cake tester. While the cake is still warm, whisk together confectioners' sugar and lemon juice in a small bowl and slowly spoon the lemon syrup over the cake, spooning any syrup that accumulates on the pan below back over the cake.
  6. Shortly before serving, lightly dust the cake with confectioners' sugar, if desired. Serve with Mango-Raspberry Compote.
  • Make Ahead Tip: Prepare through Step 6; store covered at room temperature for up to 1 day.

Nutrition information

  • Per serving: 213 calories; 4 g fat(2 g sat); 1 g fiber; 41 g carbohydrates; 3 g protein; 54 mcg folate; 37 mg cholesterol; 28 g sugars; 112 IU vitamin A; 9 mg vitamin C; 42 mg calcium; 1 mg iron; 280 mg sodium; 73 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 carbohydrate, 1 fat

Reviews 4

July 26, 2010
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By: EatingWell User
I did not have a bundt pan so baked it in a 7x11 glass dish. It came out fine and everyone enjoyed it just plain. I used myer lemons also. Good change from the lemon jello cake. My bunco group enjoyed it. JC
June 12, 2010
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By: EatingWell User
Made this several times. Easy, and good. Loved by daughter, dad, and me!
March 31, 2010
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By: arcendis
This is such a yummy cake. I put sugar-free strawberry jam between the layers instead of the fruit compote called for in the recipe. I will definitely make this again!
January 31, 2010
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By: EatingWell User
I served this at our supper club and it drew raves! Very lemony and quite easy to make. I didn't serve it with anything else or put powdered sugar on the top and it was still wonderful.
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