Lemon-Glazed Tea Cake

Total Time
40 min
0 min
40 min
If you glaze this cake while it’s still warm, all the lemon-sugar syrup will soak into the cake.



1 cup(s)

cake flour

1 cup(s)

baking powder

1 tsp

sea salt

¼ tsp

regular liquid egg substitute


canola oil

2 Tbsp

uncooked egg yolk(s)

1 large

lemon zest

4 tsp

vanilla extract

1 tsp

egg white(s)

5 large

fresh lemon juice

¼ cup(s)


  1. Preheat the oven to 350°F; spray a 10-inch Bundt pan with nonstick spray. 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. 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. 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.


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.

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