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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.
- By: EatingWell Test Kitchen
Ingredients 12 servings
for serving adjustment
Serving size has been adjusted!
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)
- Associated Recipes:
- Mango-Raspberry Compote
Preparation
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Active
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Ready In
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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: 2½
- Exchanges: 3 carbohydrate, 1 fat
Reviews 4
July 26, 2010
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
By: EatingWell User
Made this several times. Easy, and good. Loved by daughter, dad, and me!
March 31, 2010
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
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.
