Lavish Lemon Cake



Serves: 12

Cost per Serving:


Recipe from


Recipe Time

Prep: 25 Minutes
Bake: 55 Minutes

Nutritional Information

Calories 409
Fat 11 g
Satfat 2 g
Protein 6 g
Carbohydrate 72 g
Fiber 1 g
Cholesterol 90 mg
Sodium 300 mg


5 large eggs, separated
3 large egg whites
1/2 teaspoon cream of tartar
2 1/4 cups cake flour
1 1/2 cups sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup fresh lemon juice
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1 1/2 cups sugar
3 large egg whites
1/4 teaspoon salt
Pinch of cream of tartar
1 1/2 teaspoons vanilla extract


1. Place rack on bottom rung of oven; preheat to 325°F.

2. Make cake: Using an electric mixer, beat all egg whites at medium speed for 1 minute. Add cream of tartar; beat until stiff, 3 minutes. Sift flour, sugar, baking powder and salt into a bowl. In a separate bowl, whisk together yolks, oil, lemon juice, lemon zest, vanilla and 1/4 cup water. Stir yolk mixture into dry ingredients. Fold 1/3 of egg whites into batter, then fold in remaining whites. Scrape batter into an ungreased 10-inch tube pan.

3. Bake cake until a tester inserted in center comes out clean, 50 to 55 minutes. Invert pan; let cool.

4. Make frosting: In a pan, bring sugar and 1/2 cup water to a boil over high heat, stirring to dissolve sugar. Boil until mixture reaches 240°F on a candy thermometer. Using an electric mixer, beat egg whites, salt and cream of tartar at medium speed until stiff but not dry. Beat hot sugar syrup into mixture. Add vanilla; beat until cool.

5. Run a thin, sharp knife around outside and inside of cake to loosen it from pan. Transfer cake to a platter, frost and serve.