Lemonade Cake w/Lemon Glaze

prepared by and photo by Emily Doscher

Lovely spring-summer cake to serve guests for a night of firefly catching or star gazing.

Size: 12 servings

Nonstick vegetable oil spray
2 1/4 cups sifted cake flour
1 3/4 cups sugar
1 tbsp bakiing powder
1 tsp salt
1/2 cup vegetable oil
1/2 cup lemonade
5 large egg yolks
1/4 cup fresh lemon juice
1 tbsp grated lemon peel
1 cup large egg whites (7-8)
1/2 tsp cream of tartar
1 cup (packed) powdered sugar
1 tbsp fresh lemon juice
1/2 tsp grated lemon peel
1 tsp (or more) lemonade


CAKE: Preheat oven 325F. Spray 10″ diameter tube pan with removable bottom with nonstick spray. Sift flour, sugar, baking powder, and salt into large bowl. Make well in center. Add oil and next 4 ingredients to well. Whisk until smooth. Using electric mixer, beat egg whites and cream of tartar in another large bowl until whites are stiff but not dry. Fold into batter in 4 additions. Pour into pan.

Bake cake until golden and tester inserted near center comes out clean, about 55 minutes. Invert center tube of pan onto narrow-neck bottle; cool cake. (Can be made 1 day ahead. Turn right side up, cover, and store at room temperature.)

GLAZE: Whisk powdered sugar, lemon juice, and lemon peel in small bowl unti smooth. Add 1 tsp lemonade and whisk until glaze has thick, pourable consistency, adding more lemonade by teaspoonfuls, if necessary.

Cut around pan sides; remove sides. Cut cake from bottom of pan. Place right side up on platter. Drizzle with glaze. Let stand until glaze sets, at least 1 hour. (Can be made 1 day ahead. Cover with cake dome. Store at room temperature.)

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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