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Rich Lemon Cake

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“This cake is supposed to be freeze-able, although it never lasts long enough in our house to get to the freezer. This is one of my most requested items when I ask "what can I bring?"”
1hr 15mins

Ingredients Nutrition


  1. Preheat the oven to 325 degrees and grease and flour a 9-inch tube pan or Bundt cake pan.
  2. Beat the butter and sugar in a large bowl until light and fluffy.
  3. Beat in the eggs one at a time, mixing well until they are incorporated.
  4. Mix in the lemon zest, baking powder, and almond extract.
  5. Add the milk and flour in alternating doses, starting and ending with the milk, and mixing very well after each addition.
  6. Pour the batter into the prepared pan.
  7. Bake for 1 hour, or until the cake is browned and the sides of the cake have pulled away slightly from the sides of the pan.
  8. While the cake is baking, mix together the lemon juice and powdered sugar until smooth.
  9. Set aside.
  10. Remove the cake from the oven and poke small holes into the top of the cake using a wooden or metal skewer or cake tester.
  11. Pour about 3/4 of the glaze over the top of the cake.
  12. Cool the cake completely in the pan.
  13. Remove the cake from the pan, invert, and place on a serving plate or waxed paper if freezing.
  14. Pour the remaining glaze over the top of the unglazed part of the cake.
  15. Let sit at room temperature until the glaze dries.
  16. Cover and store at room temperature for up to 48 hours, or tightly seal in a freezer proof container for up to 3 months.
  17. Serve at room temperature or chilled.
  18. Thawing Directions: Simply thaw overnight at room temperature.

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