LEMON CHESS CAKE

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Chess cake is an old fashioned recipe my family loves.

Lemon Chess Cake - The Southern Lady Cooks

You can make this lemon chess cake without the lemon extract and lemon glaze and just have a plain cake that is very good, too.  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 is a wonderful dessert cake for any occasion.

2 sticks butter or margarine 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

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

3 teaspoons lemon juice

1 cup powdered sugar

4 tablespoons milk

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.)

Lemon Chess Cake - The Southern Lady Cooks
 
 
Lemon Chess Cake - The Southern Lady Cooks
Print Recipe
5 from 5 votes

Lemon Chess Cake

This cake is delicious!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Cake
Cuisine: American, southern
Keyword: Lemon Chess Cake
Servings: 10 servings
Author: The Southern Lady Cooks

Ingredients

  • 2 sticks butter or margarine 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.)

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