Sweet Creme Lemon Cake
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Cook time: 
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Serves: 12
Moist buttery lemon bundt cake made with Coffee-mate Italian Sweet Creme creamer and 12 egg yolks. This recipe is perfect for using up leftover egg yolks!
  • ¾ cup unsalted butter, softened
  • 1½ cups granulated sugar
  • zest of 1 lemon
  • 1 cup egg yolks (about 12 yolks)
  • 1 teaspoon vanilla
  • 1¾ cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup Italian Sweet Creme coffee creamer
  • For the Glaze:
  • ½ cup powdered sugar
  • 1 tablespoon Italian sweet creme
  • 1 tablespoon fresh lemon juice
  1. Preheat the oven to 350. butter and flour a 9 or 10 cup bundt pan.
  2. In a large bowl beat together the butter, sugar, and lemon zest until smooth. Add the egg yolks and vanilla and mix until combined - about 1½ minutes.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Add ⅓ of the flour mixture to the batter and mix until combined.
  4. Add half of the creamer to the batter. mix until combined. Add another third of the flour and mix. Then the remaining creamer. Then the remaining flour. Do not over-mix.
  5. Scrape the batter into the prepared cake pan and smooth out the top with a spatula. Bake for 45-50 minutes, or until a pick inserted into the center comes out clean
  6. Let the cake cool for 5 - 10 minutes before carefully inverting the pan. Cool completely before slicing.
  7. To make the glaze just mix together the powdered sugar, Coffee-mate Italian Sweet Creme creamer and fresh lemon juice together until smooth. Pour over the top of the cake.
Recipe by Sugar Dish Me at https://www.sugardishme.com/sweet-creme-lemon-cake/