Saturday, February 26, 2011

Ultimate Lemon Cake

If you like lemon, you won't be disappointed! How do I know? Because my husband really likes lemony desserts, and he really, really liked this cake even with my "healthier version" substitutions of whole wheat pastry flour and organic sugar. Anyway, I promised a few weeks ago that I'd share the recipe for this delicious cake, and (finally) here it is...

Ultimate Lemon Cake
Serves 12 - 24 depending on how you slice it :)
see below for my "healthier-version" substitutions...

2 3/4 c. all purpose flour*
1/2 t. baking powder
1/4 t. salt
3 sticks unsalted butter, softened
2 1/4 c. sugar, divided*
6 large eggs
1 c. milk
1 1/2 T. lemon zest
1 t. pure lemon extract
1/2 c. fresh lemon juice

1. Preheat oven to 300F; butter and flour a 12 cup Bundt cake pan.

2. Stir together flour, baking powder and salt; set aside.

3. Cream the butter and 1 3/4 c. sugar with electric mixer until pale and fluffy.

4. Add the eggs, one at a time, beating well after each addition.

5. Reduce mixer speed and add the flour mixture, alternating with the milk, beginning and ending with the flour.

6. Stir in the lemon zest and lemon extract.

7. Pour batter into prepared pan and bake for 1.5 hours, or until a knife inserted in the middle comes out clean.

8. Let cool in the pan for 15 minutes. Meanwhile, bring the lemon juice and remaining sugar to a boil over med. high heat in a small sauce pan. Stir until the sugar is dissolved.

9. Poke holes all over the cake with a wooden skewer.

10. Invert the cake onto a rack, position over a baking sheet, and slowly pour the syrup over the cake, it will seep through the holes into the cake. Let cake cool to room temperature.

11. Serve with a scoop of vanilla ice cream and enjoy!

*Note: I like to use whole wheat pastry flour from Bob's Red Mill; it's a finely ground soft white wheat suitable for cookies, muffins, biscuits, quick breads, waffles and pancakes.

The sugar I like to use in place of regular white sugar comes from Wholesome Sweeteners and is made from certified organic sugar cane; you can read more about it here.

Join me at Ultimate Recipe Swap, Sweet Tooth Fridays, Seasonal Sunday, and Sweets for a Saturday for more dessert inspiration :)


  1. Gorgeous! Gorgeous!
    Hope you will share this recipe at This Weeks Seasonal Sunday Event! :)

    Happy Sunday!!

  2. Okay~I'm convinced! :) Making this today!

  3. i agree, very convincing cake! thanks for sharing, cannot wait to try this!


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