Glazed Lemon Cake
A moist, flavorful lemon cake with a sweet glaze, perfect for celebrations or teatime, featuring bright lemon flavors and tender crumb that appeal to all ages.
Ingredients
- 1 cup shortening ⓘ
- 2 cups sugar ⓘ
- 4 eggs ⓘ
- 3 cups all-purpose flour ⓘ
- 1/2 teaspoon salt ⓘ
- 3/4 cup buttermilk ⓘ
- 1 teaspoon butter flavoring ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 tablespoon lemon extract ⓘ
- 1 teaspoon baking soda
- 1 tablespoon vinegar ⓘ
- 1 cup sifted powdered sugar ⓘ
- 2 tablespoons lemon juice ⓘ
Instructions
- Cream shortening; gradually add sugar, beating at medium speed of electric mixer until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
- Mix just until blended after each addition.
- Stir in flavorings.
- Combine baking soda and vinegar; mix well.
- Stir into batter.
- Pour batter into greased and floured Bundt pan.
- Bake at 325° F for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a rack for 15 minutes. Remove from pan.
- Combine lemon juice with powdered sugar; drizzle over cake while it is warm.
Tips & Substitutions
For a lighter version, consider substituting half of the shortening with unsweetened applesauce. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Make sure to sift the flour to avoid clumps in the batter, ensuring a smooth cake texture. Always check the cake for doneness a few minutes before the recommended time.
Serving Suggestions
Serve glazed lemon cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with New Orleans-Style Broiled Chicken as a light, sweet finish to a savory meal. Fresh berries or a citrus salad on the side can enhance the cake's lemony flavor.
Storage & Reheating
Store leftover glazed lemon cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. To reheat, slice individual pieces and microwave for about 10-15 seconds until warm, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Glazed Lemon Cake contains roughly 560 calories, with 1g protein, 22g carbohydrates, and 36g fat. Note that it is relatively high in sodium, at 734mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
While all-purpose flour is recommended for a classic texture, you can try using cake flour for a lighter, fluffier cake. If gluten-free options are needed, a gluten-free all-purpose flour blend can also work, but be sure to check that it contains xanthan gum for proper texture.
What can I do if my cake sinks in the middle?
A sinking cake often results from underbaking or overmixing the batter. Ensure your oven temperature is accurate by using an oven thermometer and avoid opening the oven door too early. If the cake sinks, you can still enjoy it by cutting it into squares and serving it as a trifle with whipped cream and fruit.
How do I make the glaze thicker or thinner?
To adjust the glaze consistency, simply add more powdered sugar for a thicker glaze or more lemon juice for a thinner one. Start with a small amount of juice and mix until you reach your desired thickness. This flexibility allows you to customize the glaze to your personal preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).