Lemon Yeast Cake from King Arthur

Total Time
55mins
Prep
30 mins
Cook
25 mins

A nice light cake to serve with all the fresh strawberries and raspberries that come with Spring Gardens. I've certainly guessed at serving size but it turns out a 10" cake

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Ingredients

Nutrition

Directions

  1. Grease a 10" tube pan.
  2. Cake:.
  3. Combine 3/4 cup flour, yeast, sugar and salt.
  4. Combine warm milk and melted butter, gradually add to flour mixture, mixing for 2 minutes.
  5. Add eggs, remaining 1 1/2 cups flour, and zest.
  6. Beat vigorously for 2 minutes.
  7. Spread dough evenly into pan.
  8. over, let rise for 1 hour.
  9. Towards the end of the cake's rising time, preheat oven to 375F.
  10. Syrup:.
  11. Combine sugar and water in saucepan and bring to a boil over medium-high heat.
  12. Simmer for about 10 minutes, until the syrup thickens.
  13. Add lemon juice and remove from heat.
  14. Bake cake for 22-25 minutes, until tester inserted into center comes out clean.
  15. Remove from oven.
  16. Brush half syrup over cake and allow to cool for 5 minutes.
  17. Turn out onto a rack set over parchment or a pan.
  18. Brush remaining syrup over newly exposed bottom crust.
  19. Turn cake right side up onto plate and cool completely.
  20. Serve with whipped cream and berries.
Most Helpful

5 5

Photo may be seen here (in Savor): http://feastyoureyes.smugmug.com/
I don't think that I have ever made a cake with yeast but it works great. The texture can best be described as a firm angel food. The lemon taste in the cake is very mild and with the ask for sugar (I used Splenda) it's not at all sweet. I added another 14 cup of Splenda to suite our taste. The glaze on the other hand packs a lemon punch when sampled but when it's absorbed by the cake it's wonderful. Mine set to make a crisp thin coating that crunched when sliced. I want to say that the recipe would work perfectly fine without the extra sweetening that I added for personal taste only. It's also fun to watch your cake rising! :D