Ingredients

1 1/2 cups (3 sticks) unsalted butter, softened

2 1/4 cups granulated sugar

7 large eggs, separated (room temperature)

3/4 teaspoon cream of tartar

1/4 cup lemon juice

1/2 cup buttermilk (or sour cream)

2 teaspoons pure lemon oil

Zest of one large lemon (optional)

1/2 teaspoon salt

1/2 teaspoon baking soda

3 1/2 cups all-purpose flour or cake flour

2 cups powdered sugar

2 tablespoons lemon juice (for icing)

1–2 tablespoons whole milk (for icing)

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease a 12-cup Bundt or cast-iron fluted cake pan with a thin layer of vegetable shortening, then dust it with flour and tap out the excess.

Step 2: In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

Step 3: Carefully separate the eggs, ensuring no yolk gets into the whites. In a clean, grease-free bowl, whip the egg whites with the cream of tartar until stiff peaks form. Set aside.

Step 4: In a large mixing bowl, cream the softened butter using a stand or hand mixer until light and fluffy, about 2–3 minutes.

Step 5: Gradually add the granulated sugar to the butter, beating thoroughly. Scrape down the sides and bottom of the bowl occasionally for even mixing.

Step 6: Add the egg yolks one at a time, beating well after each addition. Then mix in the lemon juice, lemon zest, buttermilk, and lemon oil until combined.

Step 7: Gradually add the flour mixture to the wet ingredients, mixing just until smooth and combined.

Step 8: Gently fold the whipped egg whites into the cake batter using a rubber spatula, being careful to keep the batter light and airy.

Step 9: Spoon the batter into the prepared Bundt pan and spread it evenly.

Step 10: Bake in the preheated oven for about 1 hour and 10 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.

Step 11: Let the cake cool in the pan for 10 minutes, then remove it and transfer to a wire rack to cool completely.

Step 12: To make the lemon icing, whisk together the powdered sugar, lemon juice, and 1 tablespoon milk until smooth. Add more milk a little at a time if a thinner glaze is desired.

Step 13: Drizzle the lemon icing over the cooled cake and let it set before serving.

Tips & Variations

Use fresh lemon zest and pure lemon oil for the brightest flavor.

If you don’t have buttermilk, sour cream makes an excellent substitute.

For a more intense lemon glaze, increase the lemon juice but adjust the sugar accordingly to balance the tartness.

Make sure your bowl and utensils are grease-free when whipping egg whites to achieve the best volume.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best flavor and texture. Leftovers can also be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator.

FAQs

Can I use a different type of pan?

A Bundt pan is preferred for its shape and even baking, but you can use a regular tube pan or two 9-inch round pans. Adjust baking time accordingly and check for doneness with a toothpick.