One of my favorite scents is fresh lemon. Zesting a lemon is worth every zested knuckle I have ever suffered. Keeping that in mind, I thought that I would try to make a glazed lemon cake. It is a kind of pound cake, along the lines of the old 1-2-3 cake. The base for this one came from Marcia Wrubel, the mom of one of my oldest friends, Susan. She made the best marble pound cake and was completely dedicated to teaching us to bake when we were little. Thank you, Marcia, and hope you enjoy this adaptation of your recipe.
Glazed Lemon Cake
3 cups All Purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups sugar
3 eggs
1 cup milk
2 teaspoons vanilla
2 tablespoons lemon zest
Preheat oven to 350 degrees F. Spray a bundt pan (10 cup- or smaller pans if you like) with Baker's Joy. Mix together the first 3 ingredients in a medium bowl and set aside. In a separate bowl, cream the butter and sugar. Add eggs to the butter/sugar mixture and mix well. Add dry ingredients to the egg/butter/sugar mixture in 3 parts, alternating with the milk and vanilla. Stir in the lemon zest. Bake for 45-60 minutes, depending on the shape/size of your pan(s).
Let the cake sit for five minutes, then turn it out onto a cooling rack resting on a cookie sheet. Glaze warm cake with lemon glaze (recipe below) liberally, allowing the extra glaze to spill onto the cookie sheet. Be generous- this is one of the best parts of the cake!
Let the cake cool to room temperature. Store covered, but again as with many cakes, this one tastes best the day after making it, when the glaze has had time to crystallize and soak into the cake.
Lemon Glaze
1/2 pound confectioners sugar
4 tablespoons unsalted butter (melted but cooled)
3 tablespoons lemon zest
1/4 cup fresh lemon juice
Mix all ingredients until blended and smooth.
Notes:
You can use more or less lemon zest/juice as desired. You may have leftover glaze- just keep going with it. The more layers of glaze, the better.
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