Check Out These Tech Finds For Up to 50% Off at!


Lazarus Lynch’s Church Hat Lemon Cake


We’re cooking with gratitude this Thanksgiving! Check out Lazarus Lynch’s Church Hat Lemon Cake recipe featured in our Thanksgiving episode below.


Church Hat Lemon Cake

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon fine sea salt
  • ½ teaspoon baking powder
  • 1 cup vegetable shortening
  • 2 ½ cups sugar
  • 5 large eggs
  • 1 tablespoon pure vanilla extract
  • ½ cup heavy cream
  • 2 teaspoons grated lemon zest
  • ¼ cup fresh lemon juice

Lemon Glaze

  • 2 cups confectioners’ sugar,
  • 4 to 5 tablespoons fresh lemon juice

For Garnishing

  • Candied lemon
  • Lemon zest
  • Mint leaves
  • Chopped Pistachio (optional)

Candied Lemon slices

  • 2 organic lemons
  • 1 cup sugar
  • 1 cup water


Lemon Cake

  • Preheat the oven to 325°F. Grease a Bundt pan with butter and lightly flour it, tapping out any excess.
  • Sift together the flour, salt, and baking powder into a large bowl.
  • Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment,cream together 1 cup butter, shortening, and sugar on medium speed until light and fluffy, about 5 minutes.
  • Add the eggs, one egg at a time, beating after each addition, then add the vanilla.
  • Scrape down the bowl with a rubber spatula.
  • With the mixer on low speed, add half the flour mixture and half the cream and mix until the flour disappears.
  • Add the remaining flour, remaining cream, the lemon zest, and the lemon juice.
  • Mix just until the flour disappears.
  • Using a rubber spatula, stir by hand to make sure everything is well combined.
  • Pour the batter into the prepared pan and bake until the cake has risen, the top is golden brown, and a toothpick inserted into the cake comes out clean, about 1 hour 10 minutes.
  • Let the cake cool in the pan on a wire rack for 30 minutes.
  • Invert the cake onto a plate and let cool completely.

Lemon Glaze

  • In a medium bowl, mix together confectioners’ sugar and lemon juice until the sugar has completely dissolved.
  • Pour the icing over the cake and serve

Candid Lemons

  • Slice your lemons as thin as possible and set them aside.
  • Do this step if you want to blanch the slices: Set up a bowl of ice water. Heat water in a medium pan until boiling and then remove it from the heat. Add the lemon slices and stir for 1 minute and drain. Immediately, place the slices in the ice bath for 30 seconds and drain.
  • In a wide bottomed pot, add the sugar and water and heat until the sugar is dissolved. Add the lemon slices and poach until translucent. Be patient, this can take 25-45 minutes depending on how thin you slice it.
  • Lay them out on a silicone or parchment lined baking sheet.
  • Let them dry overnight or alternatively, bake the chips at 200°F turning them over occasionally. Bake them for about an hour or until they start to stiffen up. Let them cool.

Related Content