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Lazarus Lynch’s Church Hat Lemon Cake

11/23/21

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

INGREDIENTS:

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

DIRECTIONS:

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.

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