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.