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

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1995
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Ingredients

Cake
Lemon Syrup

Directions

Instructions Checklist
  • To make cake: Preheat oven to 350 degrees 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.

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  • 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.

Associated Recipes

Nutrition Facts

213.1 calories; protein 3.2g 6% DV; carbohydrates 41.4g 13% DV; exchange other carbs 3; dietary fiber 0.5g 2% DV; sugars 27.9g; fat 4.2g 7% DV; saturated fat 1.7g 8% DV; cholesterol 36.6mg 12% DV; vitamin a iu 112.3IU 2% DV; vitamin c 8.9mg 15% DV; folate 54.5mcg 14% DV; calcium 41.9mg 4% DV; iron 0.9mg 5% DV; magnesium 7.4mg 3% DV; potassium 73.2mg 2% DV; sodium 279.9mg 11% DV; thiamin 0.1mg 14% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
10/30/2011
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! Read More
Rating: 5 stars
10/30/2011
Made this several times. Easy and good. Loved by daughter dad and me! Read More
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Rating: 5 stars
10/30/2011
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 Read More