Bishop’s Cake

I had an abundance of eggs in my fridge and was not sure what to make, so after a little hunting decided on a pound cake, but not just any pound cake…I made Bishop’s Cake.  It is a denser cake than pound cake, but just as delicious and versatile.  I would eat a slice with my coffee for breakfast or as dessert after a meal.  I garnished mine with fresh berries and a sprinkle of Confectioner’s Sugar, but I bet it would be just as good with chocolate sauce and ice cream.  With only 6 ingredients this recipe could not be easier and odds are you have everything in your kitchen…give it a try!

Bishop's Cake (1) | Ridgely's Radar
Bishop's Cake (2) | Ridgely's Radar
Bishop's Cake (3) | Ridgely's Radar
Bishop's Cake (4) | Ridgely's Radar
Bishop's Cake
  • 2 sticks (8oz /1 cup) sweet butter, room temperature
  • 2 cups sugar
  • 2 cups all purpose flour, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 5 eggs
  1. preheat oven 350° degrees
  2. butter and flour a 10" bundt pan
  3. cream butter and sugar until combined
  4. add sifted flour to creamed butter and sugar mixture. until combined, do not over mix.
  5. add vanilla extract, lemon juice and then one egg at a time. mix all until combined
  6. fold mixture into prepared bundt pan. smooth batter ( I like to tap bundt pan on the counter to settle and even the batter)
  7. Bake in the middle rack for 1 hour, after 30 minutes cover with aluminum foil, or until a tester comes out clean.
  8. cool on a wire rack for approximately 20 minutes, then remove cake from pan and cool completely.
  9. garnish: dusting of Confectioners Sugar and a side of berries
Bishop's Cake (5) | Ridgely's Radar

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  1. […] for other cake ideas here are a few favorites we have featured: New York Style Crumb Cake, Bishop’s Cake, Olive Oil Cake and Chocolate Angel Food Cake. And don’t miss these bundt pans, it might be […]

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