Lemon-glazed tea cake
7
Points®
Total time: 40 min • Prep: 0 min • Cook: 40 min • Serves: 12 • Difficulty: Easy
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.
Ingredients
Sugar
1 cup(s)
Cake flour
1 cup(s)
Baking powder
1 tsp
Sea salt
0.25 tsp
Regular liquid egg substitute
0.333 cup(s)
Canola oil
2 Tbsp
Uncooked egg yolk(s)
1 large
Lemon zest
4 tsp
Vanilla extract
1 tsp
Egg whites
5 large
Fresh lemon juice
0.25 cup(s)
Instructions
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.
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