Ingredients for Lemon Yeast Cake From King Arthur
- Unbleached All Purpose Flour
- Instant Yeast
- 1 tablespoon granulated sugar (plus additional for dusting)
- ½ teaspoon salt
- Milk
- Unsalted Butter
- 2 large eggs
- 2 tablespoons lemon zest
- Water
- 2 tablespoons fresh lemon juice
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How to Make Lemon Yeast Cake From King Arthur
- In a large bowl, combine warm water (105-115°F), sugar (1 tablespoon), and yeast (2 ¼ teaspoons). Let stand for 5-10 minutes until foamy.
- In a separate bowl, whisk together flour (3 cups), baking powder (1 teaspoon), baking soda (½ teaspoon), and salt (½ teaspoon).
- In a third bowl, whisk together melted unsalted butter (6 tablespoons), eggs (2 large), lemon zest (2 tablespoons), and lemon juice (2 tablespoons).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the yeast mixture until just incorporated.
- Pour batter into a greased and floured 10-inch tube pan.
- Let rise in a warm place for 45-60 minutes, or until doubled in size.
- Preheat oven to 350°F (175°C).
- Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Dust with powdered sugar before serving, and top with fresh berries for extra deliciousness!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
102g
Fat
49g
Carbs
17g
