1/2 Photos of Rich Lemon Cake
1 hr 15 mins
This cake is supposed to be freeze-able, although it never lasts long enough in our house to get to the freezer. This is one of my most requested items when I ask "what can I bring?"
My Private Note
Units: US | Metric
- 1Preheat the oven to 325 degrees and grease and flour a 9-inch tube pan or Bundt cake pan.
- 2Beat the butter and sugar in a large bowl until light and fluffy.
- 3Beat in the eggs one at a time, mixing well until they are incorporated.
- 4Mix in the lemon zest, baking powder, and almond extract.
- 5Add the milk and flour in alternating doses, starting and ending with the milk, and mixing very well after each addition.
- 6Pour the batter into the prepared pan.
- 7Bake for 1 hour, or until the cake is browned and the sides of the cake have pulled away slightly from the sides of the pan.
- 8While the cake is baking, mix together the lemon juice and powdered sugar until smooth.
- 9Set aside.
- 10Remove the cake from the oven and poke small holes into the top of the cake using a wooden or metal skewer or cake tester.
- 11Pour about 3/4 of the glaze over the top of the cake.
- 12Cool the cake completely in the pan.
- 13Remove the cake from the pan, invert, and place on a serving plate or waxed paper if freezing.
- 14Pour the remaining glaze over the top of the unglazed part of the cake.
- 15Let sit at room temperature until the glaze dries.
- 16Cover and store at room temperature for up to 48 hours, or tightly seal in a freezer proof container for up to 3 months.
- 17Serve at room temperature or chilled.
- 18Thawing Directions: Simply thaw overnight at room temperature.
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Nutritional Facts for Rich Lemon Cake
Serving Size: 1 (190 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 615.5
- Calories from Fat 190
- Total Fat 21.1 g
- Saturated Fat 12.7 g
- Cholesterol 108.0 mg
- Sodium 270.1 mg
- Total Carbohydrate 101.7 g
- Dietary Fiber 1.1 g
- Sugars 70.0 g
- Protein 6.8 g