Lemon Yeast Cake from King Arthur
Brighten up your baking repertoire with King Arthur’s Lemon Yeast Cake, a delightful fusion of fluffy bread-like texture and zesty lemon flavor. This recipe combines the tangy freshness of lemon zest and juice with the rich, buttery aroma of yeast-raised dough, creating a dessert that's light yet indulgent. A simple yet elegant lemon glaze drizzled over the top adds a sweet-tart finish, making it perfect for spring gatherings, brunches, or an afternoon treat. With minimal prep time and straightforward rising and baking steps, this citrus-infused cake offers the charm of homemade baking with a professional touch. Serve it as is or with a dollop of whipped cream for an irresistibly sunny dessert centerpiece.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 0.5 cups Granulated sugar
- 2.25 teaspoons Active dry yeast
- 0.5 teaspoons Salt
- 0.75 cups Whole milk
- 4 tablespoons Unsalted butter, softened
- 2 large Eggs
- 2 tablespoons Lemon zest
- 2 tablespoons Lemon juice
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Lemon juice (for glaze)
Instructions
In a large mixing bowl, combine the flour, sugar, yeast, and salt. Mix well.
Heat the milk until warm (about 110°F/43°C), and add it to the dry ingredients along with the softened butter, eggs, lemon zest, and lemon juice. Mix until a soft dough forms.
Knead the dough by hand or with a stand mixer fitted with a dough hook for about 5–7 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour until it doubles in size.
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
Punch down the risen dough and press it evenly into the prepared cake pan. Cover and let rise for another 30 minutes.
Bake the cake for 30–35 minutes, or until golden brown and it sounds hollow when tapped lightly on top.
Meanwhile, prepare the lemon glaze by whisking together the powdered sugar and lemon juice in a small bowl until smooth.
Once the cake is done, remove it from the oven and let it cool for 10 minutes. Then transfer it to a wire rack and drizzle the glaze generously over the top.
Let the cake cool completely before serving. Enjoy this bright, citrusy treat!
Nutrition Facts
Calories |
2888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 1411 mg | 61% | |
| Total Carbohydrate | 517.3 g | 188% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 232.9 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 379 mg | 29% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 1056 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
