Lemon Cake

Serves: 10Hands-on: 10 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 10


  • 3⁄4 cup butter, softened
  • 1 1⁄4 cups granulated sugar
  • 8 egg yolks
  • 2 1⁄2 cups cake flour
  • 1 Tbsp. baking powder
  • 1⁄4 tsp. salt
  • 3⁄4 cup milk
  • 1 tsp. vanilla extract
  • 1 tsp. grated lemon zest
  • 1 tsp. lemon juice
  • 1⁄2 cup confectioners’ sugar


  • Preheat oven to 325°F. Grease and flour a Bundt pan.
  • In a bowl, cream together the butter and granulated sugar until light and fluffy. In another bowl, beat the egg yolks until light and lemon colored. Beat the yolks into the creamed mixture. Sift together the cake flour, baking powder, and salt into a bowl, then resift 3 times. Add the sifted ingredients to the creamed mixture in three batches alternately with the milk, beating thoroughly after each addition. Add the vanilla, lemon zest, and lemon juice. Beat for 2 minutes. Pour into the prepared pan.
  • Bake for 1 hour, or until a knife comes out clean. Cool in the pan 10 to 15 minutes, then turn out onto a wire rack or serving plate to cool completely. Dust with confectioners’ sugar.