One bowl, no stand mixer, and delicious lemony cake. What could be better?
6 cups cake flour or White Lily All Purpose Flour
4 cups sugar
6 teaspoons baking powder
2 1/2 cups milk
1/2 cup lemon juice
2 cups oil
1 tablespoon vanilla
2 tablespoons lemon extract
4 large eggs
Preheat oven to 325°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat and lining the bottom with parchment paper (if using two piece pan, fit with a parchment paper square between the two pieces first). In a large bowl, sift together all dry ingredients. Make a well in the center. Add wet ingredients and stir together until ingredients are fully combined. Pour batter into prepared tube pan and bake for 1 hour 50 minutes or until a skewer inserted into the cake comes out nearly clean. Let cool until the pan is comfortable enough to handle, then use a thin spatula to release the sides of the cake. Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. (If using two-piece pan, invert the entire cake without separating the pieces). Let cool completely.
Buttery Lemon Glaze
1/2 cup lemon juice
1 stick butter
4 cups powdered sugar
Yellow food coloring, optional
Melt butter and lemon juice together. Beat in powdered sugar gradually with an electric mixer. Let cool until thickened. Pour over cooled cake.
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6 comments
MaryBeth, this recipe will work in any 18 cup tube pan! if yours is smaller you can scale this recipe down, or make a bundt pan plus a loaf! for a 12 cup pan you’d reduce the recipe by 1/4. bake times will be different in different pans
You can tell what size your pan is by filling it with water or something like rice (if it’s a two piece) and measuring!
Hi! I just found your recipes! Can I use an angel food cake tube pan? Thx!
Mary, yes! Since this cake has a lot of liquid in it, it could stick. I’d line the base of the cake pan to ensure the cake will slip out!
Use parchment paper in the bottom of one piece pan? Thanks!
Anthony, I’m so glad to hear that!!!