Lemon Drenched Lemon Cake
I'm not a big fan ( in fact, not even close!) of sour taste and I deliberately avoid eating or baking any sour food as much as possible... And for making this cake , there was no reason other than to rescue 2 dying lemons in my fridge!
However, I was absolutely pleased with the outcome...For me, it tasted fabulous itself without a syrup even I decided not to leave it all out ..what I did is to use only half the syrup to brush over the top as called for and made sure that some part of the cake ( bottom part!) left alone from the syrup ! so, If you are not the same type as me, I'd like to recommend you to use as much syrup as you can for the cake...it's fantastic, I'm sure!!
Lemon Drenched Lemon Cakes (adapted from here)
For the Cakes:
1 1/3 cups self-raising flour
1 teaspoon baking powder
pinch of salt
1 cup caster sugar
3/4 teaspoon pure vanilla extract
3 large eggs
1/3 cup double cream
zest of two lemons, finely grated
105 g unsalted butter, melted and cooled
For the syrup:
1/3 cup water
1/4 cup sugar ( rubbed with lemon zest) divided from the cake
juice of one lemon
Making the cakes:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter 8 inches bundt pan and dust with flour and tap out the excess ( or use silicone one without greasing and flouring ). Even if the pans are nonstick, its a good idea to butter and flour them. Place the pan on an insulated baking sheet or on two regular sheets stacked one on top of the other.
Sift together the flour, baking powder and salt.
Put the sugar and the lemon zest in a large bowl, working with your fingers, rub them together until the sugar is moist and thoroughly imbued with the fragrance of lemon, then save 1/4 cup for the syrup.
Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated. Whisk in the extract , then whisk in the cream. Continuing with the whisk, or switching to a large rubber spatula, gently stir in the dry ingredients in 3 or 4 additions; the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions. Pour the batter into the pan, smoothing with a rubber spatula.
Bake for 50 to 55 minutes, or until a knife inserted into the center of the cakes comes out clean. As soon as the cake goes into the oven, make the syrup. After about 30 minutes in the oven, check the cakes for color- if they are browning too quickly, cover them lightly with foil tents.
Making the syrup:
Stir the water and the sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil Remove the pan from heat and stir in the lemon juice. Pour the syrup into a heatproof bowl and let cool.
When the cakes test done, transfer them to a wire rack to cool for 5 minutes before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and, using a thin skewer, cake tester or thin-bladed sharp knife, poke holes all over the cake. Brush the cake all over with the syrup, working slowly so that the cake soak it up. Leave the cake on the rack to cool to room temperature.
|Create Date : 16 มกราคม 2552
|Last Update : 16 มกราคม 2552 17:12:56 น.
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