Double Iced Lemon Cake
This is the ultimate lemon cake for anyone who really loves lemon. It's cool, refreshing, yet moist and rich.
Ingredients
Serves: 10
- 170g butter
- 1 1/4 cups (300g) white sugar
- 8 egg yolks
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2 1/2 cups (250g) plain flour
- 3/4 cup (190ml) milk
- 1 teaspoon vanilla essence
- 1/4 cup (60ml) lemon juice
- Hot Lemon Glaze
- 3 cups icing sugar
- 1/2 cup lemon juice
- Lemon Icing
- 2 cups icing sugar
- 1/4 cup lemon juice
Directions
Preparation:20min ›
Cook:1hour ›
Extra time:1hour20min ›
Ready in:2hours40min
- Preheat oven to 165 degrees C. Grease and flour a 25cm ring tin. Mix together the flour, baking powder and salt. Set aside.
- In a large bowl cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla and lemon juice. Beat in the flour mixture alternately with the milk mixing until blended.
- Pour batter into prepared pan. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the centre of the cake comes out clean.
- To make the Hot Lemon Glaze: In a saucepan combine 3 cups icing sugar and 1/2 cup lemon juice. Bring mixture to a boil and cook for 1 minute. Keep mixture warm until ready to use.
- To make the Icing: In a small bowl mix 1/4 cup lemon juice and 1 1/2 cups of icing sugar. If mixture is too thin add more sugar until desired consistency is reached.
- Assemble the Cake: Pour 3/4 of hot lemon glaze over warm cake while it's in the pan. Let cake cool for 60 minutes then remove from pan. Reheat the remaining hot lemon glaze to the boiling point then brush glaze onto the top and sides with a pastry brush.
- Using a fork drizzle Icing Glaze over cake. Refrigerate for at least 2 hours before serving.
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Reviews and Ratings
Global Ratings:
(66)
Reviews in English (56)
I don't know what either of the other reviewers are talking about. The sugar IS listed in cups, not teaspoons. My cake rose just fine. Plus, if you either reheat the cake pain in a sink of hot tap water for about 30 seconds and then tap it out, it comes out easily. To make it even easier, just use parchment to line the bottom of the cake pan before you butter and flour it. ANY good baker knows both of these tricks and I can only assume the other people who have reviewed the cake don't bake very often, or at least they don't bake cakes. This recipe was exquisite, very lemony, and rich. If you don't like as much lemon, just use 1/4 cup milk in place of the lemon juice in the cake recipe and you'll essentially have a white cake to use with the lemon filling and glaze. - 19 Jul 2002 (Review from Allrecipes USA and Canada)
We do a food network night (my kids and I)and my 11 year old son who is disabled especially enjoys it. He won the cake contest with this recipe. It was great, moist, lemony and tasty. My neice asked me to make it for her wedding party. If you had a negative experience with this, you should remember that over mixing, adding ingredients in the wrong sequence or not correctly measuring some ingredients can totally change the outcome of a recipe. - 21 Oct 2004 (Review from Allrecipes USA and Canada)
I often have clients request "lemony" cakes in my home dessert business. I have several "old reliable" recipes, but I was intrigued by this recipe. I made the cake 3 times as an experiment with friends & clients & the response was consistent (& I agree): the lemon flavor is good, but the cake is way too dense (egg yolks versus whole eggs). The cake was easy to make & I didn't have any problems with the cake coming out of the bundt or tube pan. I always use Baker's Joy spray (plus parchment paper for tube pans) & never have problems. I did like the glaze and decided to use it with another recipe on this site. I modified the Kentucky Butter Cake recipe and then glazed the cake with the lemon glaze from this recipe. The result was good--a lemony cake that was moist and not too dense. - 22 Apr 2003 (Review from Allrecipes USA and Canada)