Lemon Picnic Cake Recipe

Name: Lemon Picnic Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs seperated; 2 cups sugar; 1 cup butter oftened; 3 cups flour, all-purpose; 2 teaspoons baking powder; 1 cup milk; 2 teaspoons lemon zest grated; 1 tablespoon lemon juice; 1 tablespoon vanilla extract; ⅓ cup sugar; ⅓ cup lemon juice; 1 tablespoon lemon zest grated

Servings: persons

4 large eggs seperated
2 cups sugar
1 cup butter oftened
3 cups flour, all-purpose
2 teaspoons baking powder
1 cup milk
2 teaspoons lemon zest grated
1 tablespoon lemon juice
1 tablespoon vanilla extract
⅓ cup sugar
⅓ cup lemon juice
1 tablespoon lemon zest grated

1
Heat oven to 350F (180C).
2
Beat egg whites at high speed, scrapping bowl often, just until stiff peaks form, 2 to 3 minutes.
3
Set aside Combine the 2 cups sugar and the butter, beat at medium speed until creamy.
4
Add egg yolks, continue beating until creamy.
5
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.
6
Add lemon peel, lemon juice and vanilla.
7
Continue beating until well mixed.
8
By hand gently fold in the egg whites Pour batter into greased and floured 12 cup bundt or 10 inch tube pan.
9
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.
10
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.
11
Cool 15 minutes, remove from pan.
12
Serve with fresh berries.

1388

kcal

Calories

Fat

194

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 4 large eggs seperated, 2 cups sugar, 1 cup butter oftened, 3 cups flour, all-purpose, and more.

Yes, Lemon Picnic Cake 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.

Lemon Picnic Cake

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