Lemon Vodka Cake

Pat Duran


What a delicious cake for the holiday!
This cake contains delicious lemon flavor. The special addition of vodka makes this a delectable dessert.

★★★★☆ 4 votes
12 servings
15 Min
30 Min



3/4 c
butter, softened
1 1/2 c
granulated sugar
6 large
eggs, separated
1 tsp
grated lemon rind
1 tsp
vanilla extract
1 3/4 c
yogurt, plain
1/4 c
lemon vodka or plain
2 c
sifted cake flour
4 tsp
baking powder
1/2 tsp
1/2 tsp
almond extract
1/2 c
chopped almonds, optional


1 c
lemon vodka, or regular
1/2 c
granulated sugar
1/2 tsp
ground cinnamon
1 pinch
ground cloves
1 c
angel flake coconut


1Preheat oven to 350^. Spray and flour a 10-inch tube pan. Set aside.
Cream butter, sugar, egg yolks, lemon rind and vanilla together in a mixer bowl until light and fluffy on medium speed.
2Combine yogurt and vodka in a small bowl. Sift flour, baking powder and salt into a separate bowl.
Alternately add flour mixture and yogurt mixture to butter mixture, beat well after each addition. Beat for 1 minute more, until mixture is light.
3Combine almond extract with egg whites; beat in a clean mixer bowl until stiff but not dry. Fold egg whites gently into cake batter along with the chopped almonds , if using.
4Pour batter into the prepared pan and bake for 30 minutes. Cool in pan on wire rack for 10 minutes, then turn out onto rack and cool completely.
Combine all ingredients for vodka syrup in a saucepan;except coconut. Cook over low heat for 5 minutes. Cool; pour in thin stream over cake. Sprinkle on coconut right away. Let stand 1 hour before serving.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom