Lane Cake Recipe

Indulge in the legendary Lane Cake, a beloved Southern treasure! This elegant white or yellow cake features layers of moist cake infused with the delightful flavors of coconut, pecans, and raisins, all enveloped in a luscious, fluffy white frosting. Originating in Clayton, Alabama, where Emma Rylander Lane won a prize for her creation at the state fair, this recipe is a true testament to Southern baking heritage. Prepare to be amazed by its exquisite taste and captivating history. Perfect for special occasions or when you crave a taste of the South!

Prep Time 60 mins
Cook Time 80 mins
Calories 1209 kcal
Protein 30g
Rating 5.0 (3 Reviews)
Lane Cake 30

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lane Cake

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How to Make Lane Cake

  1. **Prepare the Cake:** Preheat oven to 325°F (160°C). Grease and flour three 9-inch round cake pans.
  2. **Cream Butter and Sugar:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
  3. **Combine Dry Ingredients:** In a separate bowl, whisk together 3 cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  4. **Alternate Wet and Dry Ingredients:** Gradually add the dry ingredients to the creamed mixture, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix well after each addition.
  5. **Add Flavor and Egg Whites:** Stir in 1 teaspoon vanilla extract. Gently fold in 4 large egg whites.
  6. **Bake the Layers:** Pour batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. **Cool the Cakes:** Let cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. **Prepare the Filling:** In a medium saucepan, whisk together 4 large egg yolks, 1 cup granulated sugar, and 1/2 cup (1 stick) unsalted butter.
  9. **Cook the Filling:** Cook over medium heat, stirring constantly, until the mixture thickens (about 20 minutes).
  10. **Add Filling Ingredients:** Remove from heat and stir in 1 cup shredded coconut, 1 cup chopped pecans, 1/2 cup raisins, and 1/4 teaspoon salt.
  11. **Cool the Filling:** Let the filling cool completely.
  12. **Prepare the Frosting:** Combine 2 cups granulated sugar, 1/2 cup cornstarch, 1/4 teaspoon salt, 1 cup milk, and 1/2 cup (1 stick) unsalted butter in the top of a double boiler.
  13. **Beat the Frosting:** Beat at low speed for 30 seconds, then place over simmering water. Beat on high speed for 7 minutes, or until stiff peaks form.
  14. **Finish the Frosting:** Remove from heat and stir in 1 teaspoon vanilla extract. Beat for 1 minute more until thick enough to spread.
  15. **Assemble the Cake:** Spread a layer of filling between each cake layer and on top of the final layer. Frost the sides and top of the cake with the prepared frosting.
  16. **Garnish (Optional):** Garnish with pecan halves, if desired.

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

489g

Fat

137g

Carbs

56g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Cuisine Preparation Occasion North American Desserts American Southern United States Oven Holiday Event Cakes Dietary Equipment 4 Hours Or Less