April 27, 2018

The Silver Palate's Glazed Lemon Cake With Bluebird's Einkorn Flour

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Recipe adapted from The Silver Palate


Cake Ingredients:
  • 1 cup 2 sticks butter, softened
  • 2 cups sugar
  • 3 eggs
  • 3 cups Bluebird Grain Farms Einkorn Flour  (our Pasayten Hard White Flour also works well if you prefer a denser cake)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 tightly packed tbsp grated lemon zest
  • 2 tbsp fresh lemon juice
Lemon Icing:
  • 1 pound powdered sugar (3 or 4 cups)
  • 1/2 cup 1 stick butter, softened
  • 3 tightly packed tbsp grated lemon zest
  • 1/2 cup fresh lemon juice


Cake Instructions:
  • Preheat oven to 325 Fahrenheit. Grease a 10-inch tube pan (or bundt pan).
  • Cream butter and sugar until light and fluffy. Beat in eggs, blending well after.
  • Sift together flour, baking soda and salt. Stir dry ingredients into egg mixture alternating with buttermilk, beginning and ending with dry ingredients. Add lemon zest and juice.
  • Pour batter into prepared pan. Set on the middle rack of oven and bake for 1 hour and 5 minutes, or until cake pulls away from the sides of the pan and a tester inserted in the middle comes out clean.
  • Cool cake in pan, set on rack for 10 minutes. Remove from pan and ice with Lemon Icing (below) while cake is still warm.
Icing Instructions:
  • Cream sugar and butter thoroughly. Mix in lemon zest and juice; spread on cake.