Lemon Chess cake is an old fashioned recipe my family loves. If you love lemon this cake is for you. It has a wonderful flavor and the texture of the cake is great. This is a wonderful cake to take to any spring or summer gathering. Makes a wonderful dessert cake and so good with a cup of coffee. You might also like to check out our recipe for blackberry crescent roll bars.
Lemon chess cake ingredients needed:
Butter
Brown sugar
White sugar
Egg yolks
All-purpose flour
Baking powder
Salt
Vanilla extract
Lemon extract
Egg Whites
Nuts of your choice, Optional
Lemon Glaze Ingredients
Lemon juice
Powdered sugar
Milk
The batter to this cake will be very thick before you add the egg whites, just continue to work with the batter until you can pour it into the pan. I also let the cake cool before I add the glaze. The texture of this cake is similar to a pound cake and the lemon flavor really is a winner. I must admit I have never been a huge fan of lemon but this cake is wonderful. I grated lemon zest to go over the top and I think it looks so pretty.
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This cake is delicious!
Servings: 10 servings
- 2 sticks butter or 1 cup melted
- 1 cup brown sugar
- 1 cup white sugar
- 4 egg yolks
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract
- 4 egg whites
- 1 cup nuts of your choice Optional
Lemon Glaze
- 3 teaspoons lemon juice
- 1 cup powdered sugar
- 4 tablespoons milk
Melt the butter and combine with brown sugar, white sugar and egg yolks mixing well with mixer. Add flour, baking powder, salt, vanilla extract and lemon extract and continue beating. Beat egg whites in a separate bowl until stiff and fold into batter with a spoon mixing well. Fold in nuts.
Generously spray bundt pan and pour in batter. (You can make this cake in a 9 x 13 pan, too.) Bake in preheated 350 degree oven for 40 to 45 minutes until center tests done. Sprinkle with powdered sugar or drizzle on lemon glaze recipe below.
The batter will be very thick before you add the egg whites. Just keep working them in, until you can pour it into the pan.
Don’t Forget to Pin this Lemon Chess Cake.
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