Photo of Lemon-glazed tea cake by WW

Lemon-glazed tea cake

Points® value
Total Time
40 min
40 min
Lemony and sweet, this glazed cake will be a welcome dessert or snack any time of the day. If you glaze this cake while it’s still warm, all the lemon-sugar syrup will soak into the cake. If you prefer a harder glaze, double the amount of lemon juice and sugar in Step 4; pour half on while the cake is warm and the remainder after both the cake and the syrup have cooled. You can also dust the glazed cake with a bit of confectioners’ sugar. When you glaze the cake, place a sheet of foil under the cooling rack to catch the syrup. Pour any syrup that drips onto the foil back over the cake.



1 cup(s)

Cake flour

1 cup(s)

Baking powder

1 tsp(s)

Sea salt

¼ tsp(s)

Liquid egg substitute


Canola oil

2 tbsp(s)

Uncooked egg yolks

1 large

Lemon zest

4 tsp(s)

Vanilla extract

1 tsp(s)

Egg whites

5 serving(s)

Fresh lemon juice

¼ cup(s)


  1. Preheat the oven to 350°F; spray a 10-inch Bundt pan with nonstick spray.
  2. Sift 3/4 cup of the sugar, the flour, baking powder, and salt into a large bowl. Whisk in the egg substitute, oil, egg yolk, lemon zest, and vanilla until smoothly blended.
  3. In another bowl, with electric mixer on medium-high speed, beat the egg whites until thick. While mixing, gradually add 1/4 cup of the sugar. Beat until stiff, glossy peaks form. With a rubber spatula, fold about one-third of the meringue into the flour mixture. Stir well, then fold in the remainder of the meringue. Pour into the pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan on a rack 10 minutes, then unmold the cake onto the rack.
  4. In a small saucepan over medium heat, combine the lemon juice and the remaining 6 tablespoons sugar. Cook, stirring constantly, until the sugar dissolves completely, about 2 minutes. Pour over the cake and allow to cool completely before serving.