My Retro Lane Cake Is So Much Easier Than the Original (and Just as Delicious)

I first read about it in “To Kill a Mockingbird.”

By
Shayma Saadat
shayma-saadat
Shayma Saadat

Shayma Owaise Saadat is a cook, recipe developer, and food photographer, and stylist. She's written for Bon Appetit, BBC, Food52, Globe and Mail, New York Times, Toronto Star, Wine Enthusiast, Simply Recipes, and more.

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Published October 10, 2025
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Slices of Lane cake with a fruit and nut topping on a wooden board

Simply Recipes / Mark Beahm

In 8th grade, my US History class was reading 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 Aunty Shelly (the same aunt of Hot Milk Cake fame) who happily volunteered to buy the ingredients and walk me through it, step by step. All I needed to do was go to her house (one door down from ours) after school.

Lane Cake is a Southern classic that was created by Emma Rylander Lane of Alabama in the late 1800s. Traditionally, Lane Cake is a showpiece, with a multi-layered sponge, a custard filling rich with coconut, pecans, and dried fruit, and a meringue frosting.

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

Mr. Hoppe gave me the side eye when I brought it in—“Where are the other layers?” he asked—but I still got five extra-credit stars. More importantly, my aunty taught me something I carry with me in the kitchen to this day: the joy of baking, and the importance of mise en place. When you line everything up before you start, baking feels less intimidating and much calmer.

Slices of a nut and raisin cake on a parchmentcovered board with one piece being served

Simply Recipes / Mark Beahm

Why My Version Works

The heart of Lane Cake is balance: a delicate sponge made with lots of whipped egg whites, paired with a rich custard 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 uses just five eggs. I bake the cake in a 9x13 pan, then crown 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 to cut into shareable squares.

Variations

  • Raisins: Let’s talk about those bourbon-soaked raisins. I quite like the boozy flavour of the raisins against the richness of the custard, but if you’d prefer a non-alcoholic version, white grape juice works just as well. That’s how my Aunty Shelly and I first made it together.
  • Nuts: Pecans are traditional, but walnuts work beautifully, too. 
  • Dried fruit: You can experiment with a few different dried fruits here, which I think is the fun part. Later variations of Lane Cake often included dried figs or apricots. You could add 1/4 cup of dried figs or apricots to the mix or swap out the raisins entirely.
A serving of dessert on a plate with a fork garnished with raisins and nuts

Simply Recipes / Mark Beahm

Tips for the Custard Topping

  • Checking for doneness: Dip a spoon into the custard; if you can run your finger across the back and the line holds, it’s ready.
  • It thickens as it cools: Don’t worry if it looks a little loose when it comes off the heat, it will firm up as it cools.
  • Keep the flame low: Moderate heat is key. If it boils, the egg yolks will scramble. If you see steam rising from the pan, take it off the heat for a minute and continue whisking before returning it to the heat.

Make Ahead 

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

A square slice of cake with a topping containing raisins and nuts on a decorative plate

Simply Recipes / Mark Beahm

More Southern Cakes

Easy Lane Cake

Prep Time 20 mins
Cook Time 40 mins
Cooling time 60 mins
Total Time 2 hrs
Servings 12 to 16 servings
Cook Mode (Keep screen awake)

Ingredients

For the cake

  • 2 1/2 cups (310g) all purpose flour, sifted

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/2 cup whole milk

  • 1 stick (4 ounces) unsalted butter

  • 1 teaspoon vanilla extract

  • 5 large eggs, separated

  • 2 cups (400g) granulated sugar

For the custard topping

  • 1/3 cup golden raisins

  • 2 tablespoons Bourbon (or white grape juice)

  • 1 stick (4 ounces) unsalted butter

  • 1 cup (200g) granulated sugar

  • 2/3 cup whole milk

  • 1/4 teaspoon salt

  • 1 cup unsweetened shredded coconut

  • 1/3 cup finely chopped pecans

Method

  1. Preheat the oven to 350°F.

    Grease a 9x13-inch baking pan and line with parchment paper.

  2. Combine the dry ingredients:

    In a medium bowl, sift together the flour, baking powder, and salt.

  3. Heat the milk mixture:

    In a small saucepan, heat the milk and butter over medium-low until the butter melts. Make sure it does not come to a boil. Remove from heat but keep warm. Stir in the vanilla.

  4. Beat the egg whites:

    Place the egg whites in a large mixing bowl. Set the yolks aside in a small bowl for the custard topping. Beat the egg whites with a stand or hand mixer on medium speed, until foamy. Gradually add the sugar and continue beating until soft peaks form, 5 to 7 minutes.

  5. Finish the batter and bake the cake:

    Gently fold the flour mixture into the egg whites in 2 additions, taking care not to deflate the batter. Slowly stream in the warm milk-butter mixture, folding until smooth.

    Pour the batter into the prepared pan and bake on the middle rack for 25 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a rack for 1 hour.

  6. Soak the raisins:

    While the cake is cooling, place the raisins in a small bowl, pour over the bourbon (or white grape juice), and let them soak while you make the custard.

  7. Make the custard:

    In a medium saucepan, melt the butter over medium heat. Whisk in the sugar, reserved egg yolks, milk, and salt. Cook gently, whisking constantly, until the mixture thickens enough to coat the back of a spoon, 6 to 8 minutes. Keep the heat moderate and do not let it boil.

  8. Add the dried fruit and nuts:

    Remove the custard from the heat. Drain the raisins and stir them in along with the coconut and pecans. Let the topping cool for 15 to 20 minutes until thickened and spreadable but still soft.

  9. Top the cake with the custard:

    Spread the custard evenly over the completely cooled cake. Allow the cake to rest another 15 to 20 minutes so the topping sets before slicing.

    Refrigerate leftovers tightly covered for up to 4 days.

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Nutrition Facts (per serving)
415 Calories
19g Fat
58g Carbs
5g Protein
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 415
% Daily Value*
Total Fat 19g 24%
Saturated Fat 11g 56%
Cholesterol 90mg 30%
Sodium 195mg 8%
Total Carbohydrate 58g 21%
Dietary Fiber 2g 6%
Total Sugars 41g
Protein 5g
Vitamin C 0mg 1%
Calcium 74mg 6%
Iron 2mg 9%
Potassium 132mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.