Lane Cake Recipe - Lana's Cooking

5 from 1 vote

Lane Cake is a classic Southern dessert that is an icon of hospitality and indulgence. It’s a rich, decadent cake filled with a boozy fruit mixture between delicate white cake layers.

The iconic Lake Cake is a Southern baking tradition with complex flavors and textures. The filling consists of a rich mixture of egg yolks, butter, sugar, raisins, and whiskey or bourbon. It’s sometimes frosted with white boiled icing on the sides and is found at celebrations and family get-togethers throughout our region.

Lake Cake dates to the late 19th century when it was created by Mrs. Emma Rylander Lane from Alabama. Mrs. Lane entered her “Prize Cake” into a baking contest where it received high praise for its delicious combination of ingredients. She later published the recipe in a cookbook and renamed it “Lake Cake.”

Over the years, this delicacy evolved into a symbol of Southern heritage, and its inclusion in Harper Lee’s novel “To Kill a Mockingbird” further cemented its status as a cultural icon. This one is truly the queen of Southern cakes!

❤️ Why I Love This Recipe

It’s part of the rich culinary heritage of the Southern U.S.
The boozy fruit filling creates a perfect contrast with the light, white cake layers.
It’s great for celebrations—holidays, birthdays, or any time you want to make someone feel special.

You’ll also find this recipe in my cookbook!

You can see Lane Cake on page 271 in my cookbook, My Southern Table! Get your signed copy today.

Mockup of page 271 in My Southern Table cookbook.

BUY NOW!

🛒 Ingredient Notes

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For the Cake Layer:

Egg Whites: It’s important that both the egg whites and the butter be at room temperature. Plan to take them out of the refrigerator at least 30 minutes before starting the recipe.
Butter, Sugar, All-Purpose Flour, Baking Powder, Whole Milk, and Vanilla Extract — Typical ingredients used for a white cake layer mixture. Of course, I always use White Lily flour.

For the Filling:

Pecans, Coconut, and Raisins — This combination is found in many dessert recipes from the late 19th century. It provides a delicious flavor and nice texture.
Butter, Sugar, Egg Yolks, and Milk — Creates the sticky syrup that binds the filling together.
Bourbon or Brandy and Vanilla Extract — Gives the filling its distinctive booziness.
Candied (or Marischino) Cherries — A beautiful garnish that adds a pop of color and sweetness.

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

🥄 How I Make Lane Cake

Preheat the oven to 350 degrees. Grease and flour 3 8-inch cake pans.

Make the Cake Layers

Beaten egg whites in a bowl. — **STEP 2.**

Creamed butter and sugar in a bowl. — **STEP 2.**

Beat the egg whites until soft peaks form.
In a separate large mixing bowl, use an electric mixer at medium-high speed to cream the butter and sugar well.
Sift together the flour and baking powder. Add the flour mixture to the creamed mixture alternately with the milk.
Fold in the beaten egg whites. Stir in the vanilla.
Divide the cake batter evenly between the three pans.
Bake for 25 minutes or until golden brown. Remove from the oven and cool in the pans for 15 minutes. Remove the layers from the pans and cool completely on a wire rack.

Make the Filling

Egg yolks, butter, and sugar in a saucepan. — **STEP 8.**

Remaining ingredients added to the saucepan. — **STEP 8.**

Make the filling: In a heavy saucepan over medium heat, bring the egg yolks, butter, sugar, and milk to a low boil. Cook, stirring constantly for 3 to 4 minutes.
Remove the pan from the heat and add the remaining ingredients except the cherries.
Allow the filling to cool completely before assembling the cake.

Assemble the Cake

Placing filling on a cake layer. — **STEP 10.**

Finished Lane Cake topped with cherries. — **STEP 10.**

Place one layer on a cake plate and top with 1/3 of the filling. Repeat with the remaining two layers, leaving the sides of the cake unfrosted.
Garnish the top with cherries if desired.

⚠️ Troubleshooting Tips

Be sure to fold the beaten egg whites into the batter gently to keep the mixture airy. Overmixing can deflate the egg whites, leading to dense cake layers.
Spoon the flour into the measuring cup and level it off without packing it down. Too much flour can make the cake dry and dense.
If the filling seems too runny, it might not have been cooked long enough. If it’s too thick, it might have cooked for too long or at too high a heat. Cooking on medium heat and constantly stirring are key to achieving the right consistency.
Allow the filling to cool completely before assembling the cake. Warm filling can seep into the cake layers and cause them to become soggy.
The bourbon or brandy can thin out the filling. Cook long enough to allow some of the alcohol to evaporate.
Make sure the cake layers are completely cooled before assembling. Warm cake can be more fragile and prone to breaking.
Use a gentle touch when spreading the filling to avoid pulling on the cake layers.

🔀 Recipe Variations

Some cooks like to add a white frosting, such as a 7-minute frosting, to the sides of the cake.
For a nut-free version, skip the pecans and add additional raisins to make up the volume.
Substitute half the raisins with golden raisins.
Use walnuts in place of pecans if desired.
For an alcohol-free version, use apple juice in place of bourbon or brandy. You may need to cook the filling slightly longer to get the required thickness.

🍽️ How I Serve Lane Cake

I often serve Lane Cake as the centerpiece of a dessert table with other lighter desserts available as well. , ideally with a cup of coffee, hot tea, or a glass of sweet iced tea.

👉 PRO TIP: To make cutting easier, use a long serrated knife.

🍚 How to Store

Store leftover Lane Cake covered in the refrigerator for up to 5 days. For longer storage, wrap individual slices in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw in the refrigerator before enjoying.

❓ Questions About Lane Cake

Can I make the cake in advance?

Yes! This cake is best when made two to three days in advance of serving. That gives the alcohol in the filling time to meld a bit with the layers. I prefer to wrap the finished cake tightly in plastic wrap and keep it in an airtight container at room temperature until ready to serve.

How do I know when my egg whites have formed soft peaks?

To beat egg whites to soft peaks, start with eggs at room temperature and use a clean, dry bowl and beaters. Beat the egg whites on medium speed until they begin to foam. Once the whites are broken up and foamy, increase the speed to high. Pause occasionally to check the state of the egg whites. You’ll know they’ve reached soft peaks when you lift the beaters and the whites form peaks that gently fold over themselves.

Why is my Lane Cake dry?

A dry cake can result from overbaking, measuring flour incorrectly, or not adding enough moisture to the batter. To prevent this, make sure to measure your ingredients accurately, especially the flour (spoon it into the measuring cup and level it off without compacting). Also, keep a close watch on the baking time and test for doneness a few minutes before the recipe suggests, as oven temperatures can vary.

Can I Freeze Lane Cake?

Lane Cake freezes well, both as a whole cake and in individual slices. To freeze, wrap the cake or slices securely in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to serve, thaw the cake overnight in the refrigerator.

Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!