Monday, January 14, 2019

Lemon Cake with Lemon Glaze

During the holidays I ran across a recipe for the lemon cake at The Ritz. Frankly, I don't know if The Ritz has a famous lemon cake. And I've been around the Internet enough to know that there are a lot of recipes that claim to be a delicious dish from some restaurant or hotel—but they aren't. Still, lemon cake was on my mind. It's remarkably like quite a few other lemon cake recipes that I checked out, so I switched it up a little and gave it a shot.

I made thee major changes. The first was to swap buttermilk for milk. The second was to dust the bundt pan with sugar instead of flour. And third, I added a little lemon glaze. Frankly, I love the glaze. It adds just a tiny burst of lemon flavor.

I have clearly watched too many baking shows because I've noted that a lot of the bakers choose to make a lemon cake. Hmm. Could that be because there aren't a lot of ingredients? This is a super simple cake to bake. And it's certainly worthy of being served at tea at The Ritz!

Lemon Bundt Cake with Lemon Glaze

1 1/2 cups (3 sticks) unsalted butter + extra for greasing
5 eggs
1 cup 2 % milk
1 teaspoon vinegar
3 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
3 cups sugar + extra for dusting
3 tablespoons lemon juice

Bring the butter and the eggs to room temperature. Preheat oven to 350. Grease the bundt pan with butter and sprinkle with sugar as though the sugar were flour.

Pour the vinegar into the milk and let stand.

Mix the flour, the baking powder, and the salt well with a fork or whisk.

Cream the sugar with the butter on low until they are well incorporated. Beat in the eggs one at a time. Beat in the lemon juice. Alternate adding the flour mixture and the milk. The batter will be quite thick.

Spoon into the prepared bundt pan, smoothing it all together. Bake 55-60 minutes or until a cake tester comes out clean.

Rest on a rack to cool. Flip over after 15-20 minutes. When cool, top with glaze.

Lemon Glaze

2 tablespoons lemon juice
1/2 cup powdered sugar

Whisk together. Place the cake on the rack and over a towel or parchment paper to catch the drips. Pour the glaze over the top.

It's so thick!

But it bakes to a lovely crumb.

Have you colored the cover yet?


  1. Eating a lemon cake has always made me feel like it is Spring! When I make mine, I use a skewer to poke small holes in the cake before pouring on the glaze.

  2. My mom made a lemon cake like this. Thanks for the recipe!

  3. Yum! And I have fresh lemons on hand!

  4. We still have a bit of winter to go in Michigan. Lemons always make me think of sunshine and who doesn't want a bit of that on a cloudy, blustery day!

  5. I have lemon cake on my mind now! Just might have to do something about that.

  6. Lovely.
    I'm intrigued that such a small amount of lemon juice (and no rind) is enough to flavor the cake.

  7. Add 1-2 tbsp of lemon zest for super lemon flavor! The flavor is in the zest

  8. I used to bake lemon cakes for my aunt for her birthday! She loved them!

  9. I can't wait to make this for a church dinner! (Psst... How do I pin this?)