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If you like Pound Cake, you will really enjoy this Bishop's Cake. Serve it as a dessert, afternoon tea or for breakfast with fresh berries.

Bishop’s Cake

  • Author: from The Silver Palate Cookbook
  • Prep Time: 20 min
  • Cook Time: 60 min
  • Total Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking


  • 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. in a stand mixer 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

Keywords: Bishops Cake, Cake, Dessert, Bundt Cake, Easy, Make Ahead, Berries

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