Easy Lane Cake Recipe

In 8th grade, I read in my U.S. history class To kill a mockingbird. When we got to the part where Miss Maudie brings out her Lane cake, my teacher, Mr. Hoppe, announced an extra credit assignment: bake a Lane cake. I was an overachiever, so I called my Aunt Shelly (the same aunt from (of Hot Milk Cake fame) who happily volunteered to purchase the ingredients and walk me through the whole thing step by step. All I had to do was go to her house (one door away from ours) after school.

Lane Cake is a Southern classic created by Alabama native Emma Rylander Lane in the late 19th century. Traditionally, Lane Cake is a showpiece with a layered sponge cake dough, a custard filling rich in coconut, pecans and dried fruit, and a meringue frosting.

But what we did after school that day wasn’t the great layered version that everyone associates with Lane Cake. My aunt and I baked an elegant, round, single-layer cake with lots of coconut, pecans, and meringue frosting. It was the first cake I ever baked.

Mr. Hoppe gave me a sideways glance as I brought it in: “Where are the other shifts?” he asked – but I still got five extra credit stars. More importantly, my aunt taught me something that I carry with me to this day in the kitchen: the joy of baking and the importance of mise en place. Getting everything in order before you start will make baking feel less intimidating and much calmer.

Why my version works

The heart of Lane Cake is balance: a delicate sponge cake made from many made from whipped egg whites, paired with a rich vanilla pudding topping, made with lots of egg yolks. My version is a simplified, shareable, one-pan cake that keeps the soul of Lane Cake intact, but without the extravagance of so many eggs.

Instead of using nearly a dozen eggs (who can afford that in this economy?) and fiddling with multiple layers, this recipe only uses five eggs. I bake the cake in a 9×13 pan and then top it with the custard topping that defines Lane Cake. The result: a cake that’s generous and nostalgic, but also practical enough to take to a friend’s house and cut into shareable squares.

Variations

• Raisins: Let’s talk about these bourbon-soaked raisins. I really like the juicy flavor of the raisins contrasting with the richness of the custard, but if you prefer a non-alcoholic option, white grape juice works just as well. This is what my Aunt Shelly and I did together for the first time.
• Nuts: Pecans are traditional, but walnuts are also great.
• Dried fruits: Here you can experiment with a few different dried fruits, which I think is the fun part. Later variations of the Lane Cake often included dried figs or apricots. You can add 1/4 cup dried figs or apricots to the mixture, or replace the raisins entirely.

Custard topping tips

• Check doneness: Dip a spoonful into the custard; If you can run your finger across the back and the leash holds, it’s done.
• It thickens as it cools: Don’t worry if it looks a little loose when you remove it from the heat, it will firm up as it cools.
• Keep the flame low: Moderate heat is key. As it boils, the egg yolks combine. When you see steam rising from the pan, remove the pan from the heat for a minute and continue stirring before returning it to the heat.

Go ahead

You can bake the cake a day in advance. Once completely cool, wrap tightly in plastic wrap (or foil) and store at room temperature for up to a day. Prepare the custard topping and top the cake the day you plan to serve it.

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