My husband is a huge fan of anything with lemons in it. He loves Lemon Bars, Cakes and Cookies. It always seems like I need to kick it up a notch with lemon flavor with anything I make for him. As much as he loves lemon though the first time I baked a lemon cake was for my brother’s engagement party in September of 2012. I had never tried to make one before but when my brother asked I searched my favorite recipe site and found one for Ultimate Lemon Cake. I knew I was going to make it. I sometimes overlook stuff when making recipes and the first time I made it I didn’t realize the cake has two types of glaze so the cake was cooling on the table for over an hour before I realized it needed the hot glaze. Needless to say I got it together and the cake was a hit at the party. So much so the cater’s who provided their food and their second cake was raving about how good my cake was. They were even hiding slices for themselves to take home. I call that a major hit.
This is the cake out of the oven. You can easily just use the lemon icing glaze, after the cake has cooled at this point and it will be a great lemon cake. If you want to adjust the lemon flavoring then I would suggest that’s what you do. If you want the Ultimate Lemon Cake flavor then you can make the hot lemon glaze.
When you make the hot glaze you can pour it all over the cake in the pan, I always remove my cake from the pan and pour some in the bottom of the cake pan then put the cake back in and pour more over the top of the cake.
Let it sit for at least an hour so the cake soaks in all the flavor and it will be moist and soft. Then place it on your serving platter and drizzle on the lemon icing on top. This is the only lemon cake recipe I think I will ever use and it’s a huge hit in my family. Since the engagement party it’s been requested by different members of my family for all kinds of get together’s. I hope you try it and see how your family likes it.
Ultimate Lemon Cake
|Prep time||3 hours, 20 minutes|
|Cook time||1 hour|
|Total time||4 hours, 20 minutes|
- 3/4 cups butter
- 1 1/4 cup sugar
- 8 egg yolks ((you can use 4 whole eggs if you want))
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cups milk
- 2 1/2 cups flour
- 1/4 cup lemon juice
hot lemon glaze
- 3 cups confectioner's sugar
- 1/2 cup lemon juice
lemon icing glaze
- 2 cups confectioner's sugar
- 1/4 cup lemon juice
lemon icing glaze (Optional)
- 5 drops yellow food coloring
You can add blueberries to the batter to make it a blueberry lemon cake. You can also add poppy-seeds to it, really there's no limit to what you can do to make it more your own. Great as cupcakes as well. Just sift the flour or use cake flour if you make cupcakes.
|Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.|
|In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla and lemon juice. Beat in the flour mixture alternately with the milk, mixing until blended.|
|Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.|
|Hot Lemon Glaze|
|To make the hot lemon glaze: In a saucepan, combine 3 cups confectioners' sugar and 1/2 cup lemon juice. Bring mixture to a boil and cook for 1 minute. Keep mixture warm until ready to use.|
|Lemon Icing Glaze|
|To make the Icing Glaze: In a small bowl, mix 1/4 cup lemon juice and 1 1/2 cups of confectioners' sugar. If mixture is too thin, add more sugar until desired consistency is reached.|
|Assemble the cake: Pour 3/4 of hot lemon glaze over warm cake while it's in the pan. Let cake cool for 60 minutes, then remove from pan. Reheat the remaining hot lemon glaze to the boiling point, then brush glaze onto the top and sides with a pastry brush. Using a fork, drizzle Icing Glaze over cake. Refrigerate for at least 2 hours before serving.|