LEMON CHESS CAKE
Lemon Chess cake is an old fashioned recipe my family loves. If you love lemon this cake is for you. It has a wonderful flavor and the texture of the cake is great. This is a wonderful cake to take to any spring or summer gathering. Makes a wonderful dessert cake and so good with a cup of coffee. You might also like to check out our recipe for blackberry crescent roll bars.
Lemon chess cake ingredients needed:
Butter
Brown sugar
White sugar
Egg yolks
All-purpose flour
Baking powder
Salt
Vanilla extract
Lemon extract
Egg Whites
Nuts of your choice, Optional
Lemon Glaze Ingredients
Lemon juice
Powdered sugar
Milk
The batter to this cake will be very thick before you add the egg whites, just continue to work with the batter until you can pour it into the pan. I also let the cake cool before I add the glaze. The texture of this cake is similar to a pound cake and the lemon flavor really is a winner. I must admit I have never been a huge fan of lemon but this cake is wonderful. I grated lemon zest to go over the top and I think it looks so pretty.
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Lemon Chess Cake
Ingredients
- 2 sticks butter or 1 cup melted
- 1 cup brown sugar
- 1 cup white sugar
- 4 egg yolks
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon extract
- 4 egg whites
- 1 cup nuts of your choice Optional
Lemon Glaze
- 3 teaspoons lemon juice
- 1 cup powdered sugar
- 4 tablespoons milk
Instructions
- Melt the butter and combine with brown sugar, white sugar and egg yolks mixing well with mixer. Add flour, baking powder, salt, vanilla extract and lemon extract and continue beating. Beat egg whites in a separate bowl until stiff and fold into batter with a spoon mixing well. Fold in nuts.
- Generously spray bundt pan and pour in batter. (You can make this cake in a 9 x 13 pan, too.) Bake in preheated 350 degree oven for 40 to 45 minutes until center tests done. Sprinkle with powdered sugar or drizzle on lemon glaze recipe below.
Lemon Glaze Instructions
- Beat with whisk or spoon until you get the right consistency to pour over cake. Can add more milk if needed. (Can heat a few seconds in microwave. This makes it easier to pour. I use a small pitcher and drizzle over cake.)
Notes
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I made this cake a few weeks ago and it was gorgeous and a hit with the entire family. They kept on requesting it so I decided to make one for Easter. I don’t know what I did wrong this time but it fell. It is still delicious but I was disappointed. I sliced it and put on the tray and they may never know but I am not happy and I will bake another one in the next few days to determine what I did wrong. It was late when I started so that was my first problem. I am not sure if I let the butter cool enough. I was a little concerned about the warmth of the butter and decided to only mix the butter and sugars together and then add the eggs one at a time. Could that be the issue? The dough was very thick and difficult to scrape from the sides until the stiffened egg whites were added. Your help will be greatly appreciated.
I made this cake for Memorial Day and it was wonderful. I’m not a huge lemon fan but this cake was so refreshing. I will definitely make this again!
Great cake love the lemony teaste thank you
Can I use 4 egg substitutes instead of 4 separated eggs?
Sorry, Beth, I have not tried this using egg substitutes. Maybe, someone else will answer you on this.
We published our first cookbook before Christmas, Kathleen. It is called and Sweet Things. You can read about it and order it here: https://thesouthernladycooks.com/2014/11/30/check-out-our-new-cookbook-sweet-things-great-christmas-gift-for-the-cook-in-your-family/
I’ve tried several of your recipes…where were you all my life! Everything is awesome…can’t wait to try the lemony cheesecake…thank you!
For brown sugar measure-is it packedajamos99
Yes, Margaret.
I refused to let the Lemony Chess cake defeat me…I made a new one today and it was perfect. Thank you soooo much for a lovely cake.
So happy it turned out good for you Candace.
I want you to know with all my heart I am a fan of the south and if I could have chosen my place of birth it would have been in the south some where. I am from England, (can’t get any further north) Chess pie originated there and was brought to New England some say Virginia. It’s thought to be called Chess pie because it was kept in a pie chest or pie safe,
Love this new place,& all your incredible & unique recipes!!
Really love this place!! The photos & the funny graphic photos & sayings are very wonderful Southern expressions,indeed!!!! Thanks so much!!
can you use fresh squezzed lemon juice fothe glaze.and for lemon extract can you use lemom juice also…….
Yes, you could do that.
C.herniman83@gmail.com
Does the lemon glaze get poured on the cake while its warm? the recipe doesn’t say. Thank You.
I wait till the cake cools.
Thanks for the quick reply! I wanted to make sure as some recipes you glaze right out of the oven.
I heard an explaination for the “chess pie” theory. Sometime long ago in the south at a b b q, a lady took out her pie and presented it on the table. When asked what kind of pie it was she stated it was “juss pie” and therefore was known as “chess pie”.
Thank you Pam. Sounds good to me. That will be my answer from this day forward. lol.
that’s a good story, thanx!
what makes it a “chess” cake?
I am guessing because of the eggs, butter, vanilla, etc, is the same as a Chess Pie. Don’t ask me why it’s a chess pie. lol.
thanx!