This is how I would make the green beans from my preferred Japanese eatery. With a grilled steak, serve! If you like, you can skip the miso paste.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 tube cake |
Ingredients
- 1 cup butter, softened
- 2 cups white sugar
- 5 large eggs
- 2 cups all-purpose flour
- ¼ cup fresh lemon juice
- 1 large lemon, zested
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as a Bundt®).
- Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next. Stir lemon juice and zest into flour mixture until batter is just combined; pour into prepared pan.
- Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.
- Consider adding a fresh lemon glaze to improve the presentation and flavor.
Nutrition Facts
| Calories | 372 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 10 g |
| Sodium | 139 mg |
| Sugars | 34 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Fast and easy to make. I added poppy seeds and a few drops of food grade lemon essential oil to it. It turned out super delicious.
I don’t know why I always look up the rescipes… I never follow them. I’m a lazy baker. Throw all the dry ingredients in with the butter. Mix with your food processor, (add baking powder and salt to this recipe) I used pure lemon extract to taste and a quarter cup of plain yogurt with the 5 eggs… and one drop of yellow food coloring. Nice thick batter.
Besides using a bit less sugar I used the recipe as written and it turned out great!
I was very disappointed. This cake was dense in spots. Taste was good, but needs baking powder.
I used this recipe and was very disappointed, the cake did not rise. Looking at other recipes baking Powder and salt was added. This is the worst cake, it looks like some of the ingredients were left out
Although the recipe was easy to follow I was disappointed in the final product. When I was young I got sick on an egg and have hated the taste and smell of egg. I can eat them in cakes, breads, pancakes, etc as long as I can’t smell or taste them. This cake call for FIVE eggs. The final product was a bit bland. The taste of lemon was barely there but the taste and smell of egg was overwhelming. I’m sticking to vanilla pound cake.
This was the worst AllRecipes recipe that I ever made. After meticulously greasing and flouring the Bundt pan, it still stuck so that the entire cake was ruined. The bits I tasted were like an olive oil cake. Unfortunately, I was making it for friends. I couldn’t serve this cake to anyone. Honestly, I would have taken a photo of the disaster and posted, but it was just too sad.
in all, i would say, a very good recipe! i made a glaze to go on it and was very good!
Simple ingredients but pretty good taste
This has become a family favorite it is a perfect dessert with just enough sweetness. I serve mine with a whipped topping.
This was way too dense…the words “play doh” were used to describe it. It needed baking power. I am a pretty experienced baker and I find I can usually trust allrecipes but not this time.
After reading some of the reviews, I made several additions to the recipe. I added one teaspoon each of baking powder and baking soda. I added 1/4 teaspoon of salt and 2 teaspoons of lemon extract. I still included the zest of 1 lemon and 1/3 cup of lemon juice that the recipe called for. I also added 1 teaspoon of vanilla. I changed the oven temp to 350 degrees instead of 325. I baked the Bundt cake for 48-50 minutes. I intended to glaze the Bundt cake, but the cake tastes just fine without a glaze. I did not want a dense pound cake, hence the addition of the baking powder and baking soda.
Like other people, I added salt and baking powder (1/4 tsp of each) and I use the zest from 3 meyer lemons and more like 3/4 cup of lemon juice. I made a simple glaze – lemon juice and powdered sugar – and it was a nice light cake – not too sweet, very lemony.
I made this cake and I love it. It is very moist and flavorful. I also added one teaspoon of baking powder and half a cup of yogurt based on the reviews. It turned out really good. It needed to be in oven for one hour in a bundt cake dish.
Overall, we were very happy with. The flavor was reminiscent of a lemon shortbread cookie but it was moist and we loved adding a little bit of jam on top. Some of our family added blueberry, others added strawberry rhubarb. Simple and tasty.
just look at how gorgeous my picture is!
Wowza…made this for the 4th of July. I’ve never made a lemon cake but it sounded good so I rolled with this recipe. The only change I made was added 1tsp lemon flavoring to the ingredients, also using the real lemon in the recipe and added 1tsp baking powder. The flavor was phenomenal. I also made a lavender icing that I drizzled over the top and it was without a doubt the best cake I’ve ever made. The whole family couldn’t stop raving about how great it is.
My whole family loved it. Added a lemon glaze. Will definitely make again
This is the best cake ever. I’m not a cake fan, but I enjoy this one! Simple to make. Thank you.
Very easy. Pretty pound cake. Dense. Mine took an hour to bake and I covered it in a sugar/lemon glaze.
Delicious and just the right amount of lemon. I’ve made it several times and have received numerous compliments! I followed the recipe exactly.