Lemon Yeast Cake from King Arthur

"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"
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
1 10




  • Grease a 10" tube pan.
  • Cake:

  • Combine 3/4 cups flour, yeast, sugar and salt.
  • Combine warm milk and melted butter, gradually add to flour mixture, mixing for 2 minutes.
  • Add eggs, remaining 1 1/2 cups flour, and zest.
  • Beat vigorously for 2 minutes.
  • Spread dough evenly into pan.
  • over, let rise for 1 hour.
  • Towards the end of the cake's rising time, preheat oven to 375°F.
  • Syrup:

  • Combine sugar and water in saucepan and bring to a boil over medium-high heat.
  • Simmer for about 10 minutes, until the syrup thickens.
  • Add lemon juice and remove from heat.
  • Bake cake for 22-25 minutes, until tester inserted into center comes out clean.
  • Remove from oven.
  • Brush half syrup over cake and allow to cool for 5 minutes.
  • Turn out onto a rack set over parchment or a pan.
  • Brush remaining syrup over newly exposed bottom crust.
  • Turn cake right side up onto plate and cool completely.
  • Serve with whipped cream and berries.

Questions & Replies

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  1. So far so good! On the plate cooling. The top of my cake is not smooth but the underside looked much like the photo. I decided to plate ut right side up. I had to substitute measurements to grams as i’m in Australia which can change the outcome a little. This is for my Bake Group that meets tommorow and Yeast baking is the theme. I’d love to tuck into a piece now but will wait. It’ll be interesting to see how it is tomorrow. What a great recipe!!
  2. What are the white crystals on the top of the cake in the photos? I made this cake according to the directions. It was delicious based on all the comments, but there were no decorative crystals on mine.
  3. Turned out very well. A nice light cake, not too sweet, sweetened by the syrup. The larger amount of flour worked for me, 2 1/4 cups NOT 1 1/4. It didn't look like it rose much after an hour or so, but it rose beautifully in the oven. Twenty-two minutes was a perfect time in my electric oven.
  4. I am confused in the amount of flour needed. Ingredient list says 1 1/4 cup, butninstructions say to use first 3/4 and then 1 1/2 cup remaining for the following step. Can you please clarify?
  5. Photo may be seen here (in Savor): http://feastyoureyes.smugmug.com/<br/>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


<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.&nbsp; We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"
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