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

Source: EatingWell Magazine, July/August 1995


Recipe Summary test

1 hr 15 mins

Nutrition Profile:



Lemon Syrup


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.

  • 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.

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Nutrition Facts

213 calories; protein 3.2g; carbohydrates 41.4g; dietary fiber 0.5g; sugars 27.9g; fat 4.2g; saturated fat 1.7g; cholesterol 36.6mg; vitamin a iu 112.3IU; vitamin c 8.9mg; folate 54.5mcg; calcium 41.9mg; iron 0.9mg; magnesium 7.4mg; potassium 73.2mg; sodium 279.9mg; thiamin 0.1mg.

3 carbohydrate, 1 fat