Lemon Picnic Cake
Submitted by ynnek
Light lemon bundt cake with fresh lemon zest and juice gets soaked in citrus glaze while warm, then served with fresh berries for summer picnics or potlucks.
YIELD
1 cakePREP
20 minCOOK
1 hrsREADY
1 hrsThis cake gets its name because it travels well and tastes even better the next day.
Beaten egg whites folded into the batter create an impossibly light crumb, while fresh lemon zest and juice pack serious citrus punch.
The warm cake gets poked with holes and doused in lemon-sugar glaze that soaks in and keeps everything moist for days.
Pro Tips
- Beat egg whites to stiff peaks separately, then fold them in gently at the end for airy texture
- Use fresh lemon zest and juice; bottled just doesn’t have the same bright flavor
- Poke holes in the warm cake immediately after baking so the glaze can soak deep
- Let the cake cool in the pan for 15 minutes after glazing before removing
- Serve with fresh strawberries or mixed berries for color and tartness
Variations
- Add a tablespoon of poppy seeds for lemon poppy seed cake
- Use lime zest and juice instead of lemon for tropical twist
- Top with lemon cream cheese frosting instead of glaze for richer finish
Ingredients
Directions
Heat oven to 350℉ (180℃).
Beat egg whites at high speed, scrapping bowl often, just until stiff peaks form, 2 to 3 minutes.
Set aside Combine the 2 cups sugar and the butter, beat at medium speed until creamy.
Add egg yolks, continue beating until creamy.
Mix together the flour and baking powder, reduce speed to low, beat gradually adding flour mixture alternatley with milk to butter mixture, until well blended.
Add lemon peel, lemon juice and vanilla.
Continue beating until well mixed.
By hand gently fold in the egg whites Pour batter into greased and floured 12 cup bundt or 10 inch tube pan.
Bake for 50 to 65 minutes or until toothpick inserted in center comes out clean glaze IN 1 quart saucepan stir together all glaze ingredients except berries.
Cook over medium heat, stirring occasionally, until sugar is dissolved about 3 to 4 minutes, with tooth pick poke holes in top of cake; pour glaze over cake.
Cool 15 minutes, remove from pan.
Serve with fresh berries.
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