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 vegetable shortening using a pastry brush. Dust the pan lightly with flour and tap out any excess.

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

Step 3: Separate the eggs carefully, 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 with an electric mixer until light and fluffy, about 2–3 minutes.

Step 5: Gradually add the granulated sugar to the butter, beating well and scraping the bowl occasionally.

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

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

Step 8: Gently fold the whipped egg whites into the batter with a rubber spatula until just incorporated.

Step 9: Spoon the batter evenly into the prepared pan and smooth the top gently.

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

Step 11: Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.

Step 12: For the lemon icing, whisk together the powdered sugar, lemon juice, and 1 tablespoon milk until smooth. Add more milk gradually if a thinner consistency is desired.

Step 13: Once the cake is completely cool, drizzle the lemon icing over the top before serving.

Tips & Variations

Use cake flour instead of all-purpose flour for an even lighter texture.

For a more intense lemon flavor, add extra lemon zest to the batter.

Substitute buttermilk with sour cream for a richer taste.

Ensure no yolk mixes with the egg whites for better volume when whipping.

Try adding a handful of fresh blueberries to the batter for a fruity twist.

FAQs

Can I use fresh lemon juice instead of lemon oil?

Yes, fresh lemon juice works well, though lemon oil provides a more concentrated flavor. You can increase the lemon juice slightly to enhance the taste.

What can I do if I don’t have cream of tartar?

If you don’t have cream of tartar, you can substitute with an equal amount of lemon juice or white vinegar to stabilize the egg whites when whipping.