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Brush lemglaze over this cake when it's just out oven. (Courtesy King Arthur Flour)

Brush the lemon glaze over this cake when it's just out of the oven. (Courtesy King Arthur Flour)

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Updated: June 7, 2011 1:37PM


1 cup unsalted butter (see Note)

2 cups sugar

1 teaspoon salt

4 large eggs

2 teaspoons baking powder

3 cups unbleached all-purpose flour

1 cup milk

Finely grated rind of 2 lemons or ¾ teaspoon lemon oil


1/3 cup freshly squeezed lemon juice

¾ cup sugar

Preheat oven to 350 degrees. Lightly grease (10-inch) tube pan or 9- to 10-cup Bundt pan.

Beat together butter, sugar and salt, first until combined and then until fluffy. Add eggs one at a time, beating well after each addition. Add baking powder, then add flour alternately with milk, starting and ending with flour. Mix until smooth. Stir in grated lemon rind or lemon oil.

Spoon batter into prepared pan, smoothing top with spatula. Bake 55 to 60 minutes, or until cake tester inserted into center comes out clean.

While cake is baking, make glaze by stirring together lemon juice and sugar; set aside.

Remove cake from oven; set pan on rack. After 5 minutes, run knife around pan’s edge to loosen, and turn cake out onto a rack. Place another rack on top, and flip cake over, so cake is right side up.

Using cake tester or toothpick, poke holes all over hot cake. Stir glaze to combine; immediately brush glaze on hot cake. Let glaze sink in, then brush on more, continuing until all glaze is used. Allow cake to cool before slicing.

Note: If substituting salted butter, reduce salt to ½ teaspoon.

King Arthur Flour

Nutrition facts per serving:

465 calories, 18 g fat, 11 g saturated fat, 113 mg cholesterol, 72 g carbohydrates, 48 g sugars, 6 g protein, 229 mg sodium, 1 g fiber

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