Lemon Cake with a Citrus Floral Glaze

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This cake is a great example of using bitters to make other flavors bloom. There are a few teaspoons in the cake batter, used much like you would vanilla extract, but they really shine through in the glaze. Using Runamok’s Orange Bitters will augment the lemon and orange flavors or you could use the Floral Bitters which brings out notes of rose and jasmine. This recipe was introduced to us by our favorite celebrity bartender, Emily Morton of Deli 126 in Burlington, Vermont.


Lemon Cake with a Citrus-Floral Glaze


1 cup sugar

¾ cup vegetable oil

⅓ cup lemon juice

¼ cup orange juice

2 tsp Runamok Orange or Floral bitters

4 eggs

2 ½ cups flour

3 tsp baking powder


2 tablespoons confectioner’s sugar

1 tablespoon orange juice

1 tsp Runamok Orange or Floral bitters

Zest from 1 lemon or orange


Butter a bread loaf pan and preheat the oven to 350.

Combine the sugar, vegetable oil, lemon and orange juice and bitters in a medium sized bowl.  Add the eggs one at a time until well blended.  Lightly mix the flour and baking powder together and then add to the wet ingredients. Pour the batter into the bread pan and bake for about 40 minutes or until a fork inserted comes out clean.

To make the glaze, combine the confectioners’ sugar, orange juice, bitters and zest in a small bowl.  When the cake is still a little warm, pour the glaze over the top evenly and let set. Cool completely.  Slice and serve.