Lemon butter cake, served with fresh berries, is the perfect summer dessert for a picnic or potluck.
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4 large Land O Lakes® Egg (white only) separated
2 cups sugar
1 cup Land O Lakes® Butter softened
3 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
2 teaspoons freshly grated lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla
1/3 cup sugar
1/3 cup lemon juice
1 tablespoon freshly grated lemon zest
Heat oven to 350°F. Grease and flour 12-cup Bundt® or 10-inch angel food cake (tube) pan; set aside.
Beat egg whites at high speed in small bowl, scraping bowl often, just until stiff peaks form. Set aside.
Combine 2 cups sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks; continue beating until creamy. Beat at low speed, gradually adding flour and baking powder alternately with milk to butter mixture, until well mixed. Add lemon juice, 2 teaspoons lemon zest and vanilla; continue beating until well mixed. Gently stir in egg whites.
Pour batter into prepared pan. Bake 50-65 minutes or until toothpick inserted in center comes out clean.
Meanwhile, combine all glaze ingredients except berries in 1-quart saucepan. Cook over medium heat, stirring occasionally, 3-4 minutes or until sugar is dissolved. Poke holes in top of cake with toothpick; pour glaze over cake. Cool 15 minutes; remove from pan. Cool completely. Serve with fresh berries.
Explore reviews fromour online community
I love pound cake and like to serve it to guests, but find most recipes can be dry. This recipe is wonderful! It is easy, moist, and delicious.
tasted light and tasty