Jemima'S Old-Fashioned Yellow Cake With Lemon Glaze
A moist, buttery yellow cake with a tangy lemon glaze, perfect for celebrations or teatime, offering classic flavors loved by all ages.
Ingredients
Instructions
- Cream butter and sugar until smooth.
- May take 5 to 10 minutes if butter is cold.
- Add eggs, one at a time, beating well after each addition.
- Add flour, salt, vanilla, and lemon extract; beat well.
- Pour batter into a 10-inch greased tube pan.
- Bake at 325°F for 1 hour.
Tips & Substitutions
Ensure your butter is at room temperature for easier creaming with the sugar, which should take about 5 to 10 minutes. If you want to enhance the lemon flavor, consider adding a tablespoon of fresh lemon juice. You can substitute half of the butter with Greek yogurt for a slightly lighter cake, similar to those found in vegetarian recipes.
Serving Suggestions
Serve the cake with a light dusting of powdered sugar or a drizzle of additional lemon glaze for extra sweetness. It pairs beautifully with a scoop of Strawberry Ice Cream (Cooked Custard) or a dollop of whipped cream. This cake is a delightful dessert for gatherings or a simple afternoon treat.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap and place it in an airtight container. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. To revive the cake, gently reheat individual slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Jemima'S Old-Fashioned Yellow Cake With Lemon Glaze contains roughly 2317 calories, with 17g protein, 160g carbohydrates, and 156g fat. It is an excellent source of iron (38% of the Daily Value) and protein (34% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 705mg per serving (31% 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?
Yes, you can use cake flour for a lighter texture, or whole wheat flour for a denser cake. Keep in mind that using whole wheat flour may alter the flavor slightly, so consider adjusting the sugar if desired.
What can I do if my cake sinks in the middle?
A sinking cake can result from overmixing the batter or opening the oven door too early. Make sure to mix just until combined and avoid peeking at your cake until it’s almost done baking, as this can disrupt the rise.
How can I make this cake more moist?
To enhance moisture, you can add a tablespoon of sour cream or buttermilk to the batter. Additionally, baking it slightly less time can help maintain moisture. Just ensure you test for doneness with a toothpick.
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).