Lemon Cake With Crackly Caramel Glaze Recipe

Name: Lemon Cake With Crackly Caramel Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 6 large eggs, separated; 1/2 teaspoon cream of tartar; 1 1/2 cups sugar; 2 1/4 cups cake flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 3/4 cup water; 1/2 cup pure olive oil; 2 teaspoons pure vanilla extract; Finely grated zest of 2 lemons; LIMONCELLO SYRUP; 1/4 cup water; 1/4 cup sugar; 2 tablespoons limoncello liqueur or 1/2 teaspoon pure lemon extract; CARAMEL TOPPING; 1 cup sugar; 1/4 teaspoon cream of tartar; 2 tablespoons water; Lime-Yogurt Mousse, for serving

Servings: persons

CAKE
6 large eggs, separated
1/2 teaspoon cream of tartar
1 1/2 cups sugar
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup water
1/2 cup pure olive oil
2 teaspoons pure vanilla extract
Finely grated zest of 2 lemons
LIMONCELLO SYRUP
1/4 cup water
1/4 cup sugar
2 tablespoons limoncello liqueur or 1/2 teaspoon pure lemon extract
CARAMEL TOPPING
1 cup sugar
1/4 teaspoon cream of tartar
2 tablespoons water
Lime-Yogurt Mousse, for serving

1
CAKE: Preheat oven to 375u00b0. Butter and flour 12-cup Bundt pan. Beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup of the sugar.
2
In medium bowl, whisk cake flour, baking powder and salt. In large bowl, using electric mixer, beat 6 egg yolks with the water, olive oil, vanilla, lemon zest and remaining cup of sugar. Add dry ingredients and beat until batter is smooth. Fold in beaten egg whites until no streaks remain.
3
Spoon batter into Bundt pan. Bake 35 to 40 minutes, until springy to the touch. Let cool for 20 minutes, invert the cake onto rack to cool completely. Lower oven temp to 350u00b0.
4
MAKE THE LIMONCELLO SYRUP: In small saucepan, simmer water and sugar over moderate heat just until sugar is dissolved, about 5 minutes. Let cool, stir in limoncello. Brush syrup all over cake, allowing it to soak in.
5
CARAMEL TOPPING: Line large baking sheet with parchment paper. In heavy saucepan, stir sugar with cream of tartar water until sandy. Wash down side of pan with moistened pastry brush to remove sugar crystals. Bring mixture to boil over mod high heat and cook w/o stirring until deep honey-colored caramel forms, about 5 minutes. Remove from heat. Carefully swirl pan to cool caramel slightly, then pour onto baking sheet in a rough round. Spread into 13-inch round and let stand until slightly cooled but still pliable, about 5 minutes.
6
Invert the caramel round over the cake and peel off paper. Gently press the caramel onto cake before it hardens to help it conform.

1274

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: CAKE, 6 large eggs, separated, 1/2 teaspoon cream of tartar, 1 1/2 cups sugar, and more.

Yes, Lemon Cake With Crackly Caramel Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Cake With Crackly Caramel Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions