Lemon-glazed tea cake
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.
Regular liquid egg substitute
Uncooked egg yolk(s)
Fresh lemon juice
- 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.