Golden Lemon Cake

Golden Lemon Cake


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , , , ,

Yields or Serves:  

[Total: 1   Average: 1/5]


This cake is rich, golden on the outside, with an ultra-fine golden crumb. It’s ideal for topping with a dollop of whipped cream and some fresh berries.

  • Cake
  • 3/4 Cup Unsalted Butter (Room Temperature)
  • 6 Tablespoons Cream Cheese (Room Temperature)
  • 3/4 Teaspoon Kosher Salt
  • 1 1/2 Cups Sugar
  • 1 Teaspoon Baking Powder
  • 2 Teaspoons Lemon Extract
  • 1 Teaspoon Vanilla Extract
  • 5 Large Eggs (Room Temperature)
  • 3 Tablespoons Milk
  • 1 3/4 Cups Plus 2 Tablespoons Unbleached Flour
  • Topping
  • 2 Tablespoons Sugar
  • 1 Teaspoon Lemon Extract
  • 1 Teaspoon Water
  1. Preheat oven to 350 degrees.
  2. Lightly grease 9 to 10 cup Bundt pan. Set aside.
  3. In medium-sized bowl beat together butter, cream cheese, salt, sugar, baking powder, vanilla, and lemon extract.
  4. Add eggs one at a time, beating well after each addition. Mixture may look slightly grainy. After last egg beat at high speed for 3 minutes. Stir in milk.
  5. Gradually add flour and beat at low speed. Mix until just combined. Batter should be smooth and thick, but still pourable. Pour and scrape batter into prepared pan.
  6. Place in oven 45 to 50 minutes until toothpick inserted into center comes out clean. Top of cake will still be a little bit wet. Remove from oven. After 5 minutes loosen cake’s edges and turn it out of pan onto wire rack.
  7. To make topping, combine sugar, lemon extract, and water. Stir until mixture is syrupy. At first it will seem very stiff, but will become pourable as you stir.
  8. Drizzle topping over outside of cake. Allow cake to cool completely before serving.
  9. Makes 1 Cake
  10. Prep Time: 20 Minutes Cook Time: 50 Minutes Total Time: 70 Minutes
  11. "Work With What You Got!"
  12. ©Tiny New York Kitchen © 2019 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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