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How To Make Traditional Haitian Cake With Lemon Zest

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The “Gateau au Beurre” or butter cake is the most traditional of Haitian desserts.


It is light, fluffy, and easy to make.

What gives this delicious cake such a unique flavor, is just a few distinctive ingredients!

There is a slice of light brown cake topped with shredded white coconut on a white round plate. There is a doughnut shaped light brown cake topped with shredded white coconut sitting on a clear round plate in the background. Items are on a red and white terrazzo surface.

May is Haitian Heritage Month in the United States!


Cities across the nation with large Haitian populations usually have events to celebrate Haitian history and culture.

Celebrate by whipping up this tasty Haitian cake during the month of May or any time you want a sweet treat!

Haitian Gateau

There is a clear glass round plate with a light brown doughnut shaped cake with a light glaze and shredded coconut on top of it. Plate is on a red and white terrazzo surface.

Cake Ingredients 

Large white bowl with flour in it. Two medium size white bowls. One with white sugar and the other has light yellow liquid (evaporated milk). There are two small white bowls. One has light brown liquid (rum) in it, the other has white baking powder in it. There are three small clear ramekins. One has clear liquid (almond extract), one has salt in it and the third has dark brown liquid (vanilla extract) in it. There is a whole lemon, Two sticks of butter and a stainless steel nutmeg grater. All the items are on a red and white terrazzo surface.
  •  Unsalted butter (see Top Tips)
  •  White sugar
  • Large eggs – not pictured (see Top Tips) 
  • Fresh lemon zest
  • Fresh ground nutmeg
  • Vanilla extract
  • Almond extract
  • Dark rum  (see FAQ’s)
  • Sea salt
  • Baking powder
  • All-purpose flour
  • Cooking spray

Simple Glaze Ingredients

Two medium clear glass bowls. One has white powdered sugar in it, the other has white shredded coconut in it. There are two smaller white bowls in front of the clear bowls. One of the bowls has lemon peel zest in it and the other has lemon juice in it. Bowls are on a red and white terrazzo surface.
  • Fresh lemon juice
  • Fresh lemon zest
  • Powdered sugar (confectioners sugar)

Helpful Equipment / Tools

  • Electric mixer (handheld or stand up)
  • Large mixing bowl
  • Medium bowl 
  • Full size 12 cup Bundt pan (see FAQ’s)
  • Sifter
  • Zester
  • Nutmeg grinder (you don’t need too spend much on a grinder, this one is perfect)!
  • Measuring cups
  • Measuring spoons 
  • Rubber spatula
  • Wire cooling rack

Traditional Haitian Cake Recipe Step By Step

There is a long white and black framed stainless steel zester with pieces of lemon peel on it leaning on a small white square bowl. There is lemon peel (zest) in the bowl. There is a whole lemon with some of the rind shaved off. Items are on a red and white terrazzo surface.
  • Preheat the oven 350 degrees.
  • Zest the lemon.
White mixing bowl with white flour in it. There is a stainless steel sifter next to the bowl. Items are sitting on a red and white terrazzo surface.
  • Prepare a bundt pan by spraying with cooking spray.
  • Sift the flour with baking powder and set aside.
Large clear glass mixing bowl with two sticks of butter and white sugar in it. There are mixer beaters resting in the bowl. Items are on a red and white terrazzo surface.
  • In a large mixing bowl, use an electric mixer and mix the butter and sugar on medium speed until combined, then cream the batter on high speed for 3 minutes.
Large clear glass mixing bowl with light yellow creamed butter and sugar with a raw egg on it. There are mixer beaters resting in the bowl. There is a small white bowl with two brown eggs and egg shells in it in the background. Items are on a red and white terrazzo surface.
  • Add the eggs, one at a time, beating throughly.
Large clear glass mixing bowl with light yellow creamed batter. There are small piles of spices on the batter. There are mixer beaters resting in the bowl. Items are on a red and white terrazzo surface.
  • Add salt, nutmeg, rum, almond, vanilla, and lemon zest.
  • Beat for a full 4 minutes.
Large clear glass mixing bowl with light yellow creamed cake batter in it. There are mixer beaters resting in the bowl. Items are on a red and white terrazzo surface.
  • Alternate adding the flour mixture and the milk.
  • Beat a full 3 minutes.
Dark gray round doughnut shaped baking pan with light yellow cake batter in it. Pan is sitting on a red and white terrazzo surface.
  • Pour batter into the prepared pan.
  • Place the cake batter in a preheated oven and bake 30 – 40 minutes (see Top Tips).
Dark gray doughnut shaped baking pan with a baked light brown cake in it. The pan is on a black wire rack. The rack is on a red and white terrazzo surface.
  • Remove the cake from the oven, place it on a wire rack, and let it cool for 5-10 minutes.  
  • To complete the cooling process, place the wire rack over the top of the cake pan.
  • Flip the cake onto the wire rack to fully cool.

For The Glaze 

Small clear glass mixing bowl with a light yellow liquid in it. There is a stainless steel whisk with a red handle resting in the bowl. The bowl is on a red and white terrazzo surface.
  • In a small bowl, combine the fresh lemon juice, powdered sugar, and lemon zest. Whisk until smooth.
  • Once the cake is fully cooled, drizzle the glaze over the cake.
  • For a little extra sweetness, sprinkle the top of the cake with shredded coconut.

Top Tips

  • Only use room temperature eggs for this traditional cake recipe. Room temperature eggs mix better with the batter and rise more easily.
  • Make sure that your sticks of butter are also at room temperature, not cold or melted. Softer butter creams (whips up) the best.
  • Beat / mix the full time as stated in the instructions. This will help create the airiness you want in the cake batter.
  • Oven temperatures vary which means the cooking time may vary. After 30 minutes of baking, start keeping an eye on the cake.
There is a clear glass round plate with a light brown doughnut shaped cake with a light glaze and shredded coconut on top of it. Plate is on a red and white terrazzo surface.

Variations And Substitutions For Haitian Butter Cake

Granulated sugar – Brown sugar can be substituted just keep in mind the following:

  • The level of sweetness is exactly the same as well as the ratio, 1:1.
  • Brown sugar is made with dark robust flavored molasses that can change the color and taste of your baked goods.

Lemon zest – Lime zest or orange zest works!

Evaporated milk –  Coconut milk can be used. Quite often orange juice is used in place of milk turning it into what is known as a Haitian Orange Cake.

Sea salt – Kosher salt or any salt that does not contain iodine.

Glaze – Guava jelly is often used.

  • Mix 1/2 cup of jelly with 2 tablespoons of cold water and drizzle over the cake.
Close up photo of a slice of light brown cake topped with shredded white coconut on a white round plate. Plate is on a red and white terrazzo surface.

Frequently Asked Questions

Is It Necessary To Use Only Haitian Barbancourt Rum?

This simple cake is traditionally made with authentic Haitian Rhum Barbancourt which is made in Haiti.

It has a very distinct flavor from being made from sugar cane juice rather than the sugar cane by-product of molasses and then aged 8 years in oak barrels. 

Haitian rum is what gives the cake a distinct delicious flavor but you can use any spiced rum!

What Exactly Is A Bundt Pan?

Dark gray round doughnut shaped baking pan sitting on a red and white terrazzo surface.

A Bundt pan has a very distinctive doughnut shape inspired by a traditional European cake known as Gugelhupf. 

Bundt cakes are not any specific type of cake, it’s all about the decorative shapes.

Do I Have To Use A Bundt Pan?

Although Bundt cakes are highly decorative, you can use a 13×9 inch pan instead of a full size 12 cup Bundt pan. 

Is It Necessary To Sift Flour?

That depends. Sifting helps remove large lumps and promotes consistency so it is recommended for cake recipes that are light and fluffy such as angel food cakes and sponge cakes.

For crispy or chewy desserts like cookies, sifting the flour isn’t necessary.

As I mentioned before, May is Haitian Heritage Month in the United States!

Popular Haitian recipes for the celebration:

  • Haitian beignets (bananas with a deep-fried crust)
  • Pain Patate (pie made with white sweet potatoes)
  • Griyo – The national dish of Haiti. 

Haitian Cake With Lemon Zest

There is a slice of light brown cake topped with shredded white coconut on a white round plate. There is a doughnut shaped light brown cake topped with shredded white coconut sitting on a clear round plate in the background. Items are on a red and white terrazzo surface.

Check out other sweet treats from Join Me In The Kitchen that will tantalize your taste buds:

Yield: 12-15 slices

How To Make Traditional Haitian Cake With Lemon Zest

There is a slice of light brown cake topped with shredded white coconut on a white round plate. There is a doughnut shaped light brown cake topped with shredded white coconut sitting on a clear round plate in the background. Items are on a red and white terrazzo surface.

The "Gateau au Beurre" or butter cake is the most traditional of Haitian desserts.

It is light, fluffy and easy to make.

What gives this delicious cake such a unique flavor is just a few distinctive ingredients!

Prep Time 30 minutes
Cook Time 35 minutes
Additional Time 30 minutes
Total Time 1 hour 35 minutes

Ingredients

  • Cake Ingredients
  • 2 sticks unsalted butter (see Top Tips)
  • 1 1/2 cups of sugar
  • 3 large eggs (see Top Tips)
  • 1 teaspoon fresh lemon zest
  • 1 teaspoon fresh ground nutmeg
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2 tablespoons dark rum (see FAQ's)
  • 2 teaspoons sea salt
  • 1 can evaporated milk (12 ounces)
  • 3 teaspoons baking powder
  • 2 cups all-purpose flour
  • Cooking spray
  • Glaze
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fresh lemon zest
  • 1/2 cup powdered sugar
  • 1/3 cup sweetened shredded coconut - optional

Instructions

  1. Preheat the oven 350 degrees.
  2. Zest the lemon.
  3. Prepare a bundt pan or other baking pan by spraying well with cooking spray.
  4. In a medium bowl, sift the flour with baking powder and set aside.
  5. In a large mixing bowl, use an electric mixer and mix the butter and sugar on medium speed until combined.
  6. Once combined, beat the cream batter an additional 3 minutes on high speed.
  7. Add the eggs, one at a time, beating throughly after adding each egg.
  8. Add salt, nutmeg, rum, almond, vanilla, and lemon zest.
  9. Beat for a full 4 minutes.
  10. Add half of the flour mixture and half of the milk. Beat a full 3 minutes.
  11. Repeat with the remaining flour and milk, beating an additional 3 full minutes.
  12. Pour batter into the prepared pan.
  13. Place the cake batter in a preheated oven and bake 30 - 40 minutes. (see Top Tips).
  14. After 30 minutes check the doneness of the cake by inserting a toothpick or cake tester into the center of the cake. The cake is done baking when the tester comes out clean not gummy.
  15. Remove the cake from the oven, place it on a wire rack, and let it cool for 5-10 minutes.
  16. Do not let the cake sit in the pan to fully cool, it will get stuck. You may need to use a small rubber/silicone spatula and run it around the cake to help loosen it from the sides of the pan. The best way to complete the cooling process is to place the wire rack over the top of the cake pan. Flip the cake onto the wire rack to fully cool.
  17. FOR THE GLAZE - In a small bowl, combine the fresh lemon juice, powdered sugar and lemon zest. Whisk until smooth.
  18. Once the cake is fully cooled, drizzle the glaze over the cake.
  19. For a little extra sweetness, sprinkle the top of the cake with shredded coconut.

Notes

Helpful Equipment / Tools

  • Electric mixer (handheld or stand up)
  • Large mixing bowl
  • Medium bowl 
  • Full size 12 cup Bundt baking pan
  • Sifter
  • Zester
  • Nutmeg grinder
  • Measuring cups
  • Measuring spoons 
  • Rubber spatula
  • Wire cooling rack

Haitian rum is what gives the cake a distinct delicious flavor but you can use any spiced rum!

Top Tips

  • Only use room temperature eggs for this traditional cake recipe. Room temperature eggs mix better with the batter and rise more easily.
  • Make sure that your sticks of butter are also at room temperature, not cold or melted. Softer butter creams (whips up) the best.
  • Beat / mix the full time as stated in the instructions. This will help create the airiness you want in the cake batter.
  • Oven temperatures vary which means the cooking time may vary. After 30 minutes of baking, start keeping an eye on the cake.

Variations And Substitutions For Haitian Butter Cake

Granulated sugar - Brown sugar can be substituted. The level of sweetness is exactly the same as well as the ratio, 1:1. Just keep in mind that brown sugar is made with dark robust flavored molasses that can change the color and taste of your baked goods.

Lemon zest - Lime zest or orange zest.

Evaporated milk -  Coconut milk can be used. Quite often orange juice is used in place of milk making making it what is known as a Haitian Orange Cake.

Sea salt - Kosher salt or any salt that does not contain iodine.

Glaze - Guava jelly is often used. Mix 1/2 cup of jelly with 2 tablespoons of cold water and drizzle over the cake.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest


© Laura @ Join me in the Kitchen
Cuisine: Haitian / Category: Desserts

Tammy

Friday 19th of May 2023

This looks so moist and delicious! I love the combo of the lemon, coconut, and rum! Sounds like a heavenly dessert to try.

Laura @ Join me in the Kitchen

Saturday 20th of May 2023

It's delicious! :) Let me know if you make it!

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