Glazed Lemon Cake
Description
Submitted by: Simon Pearce
Ingredients
At a glance
Restaurant Recipes
Dessert
Simon Pearce Bakeware Recipes
Brookfield Bakeware (SM)
Serves
8-10
For the Cake:
3 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup butter (2 sticks), softened
2 cups sugar
4 eggs
1 cup milk
3 finely grated lemon rinds
For the Glaze:
1/3 cup lemon juice
3/4 cup sugar
3 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 cup butter (2 sticks), softened
2 cups sugar
4 eggs
1 cup milk
3 finely grated lemon rinds
For the Glaze:
1/3 cup lemon juice
3/4 cup sugar
Methods/steps
For the Cake:
Adjust oven rack 1/3 up from bottom of oven. Preheat to 350ºF, (300º for convection). Butter Brookfield Bakeware No. 3 and dust lightly with flour (tap out any excess). Sift flour, baking powder and salt together and set aside. In large bowl of electric mixer, cream the butter. Add the sugar, beat for 2-3 minutes. Add the eggs one at a time, scraping the down the side of the bowl. On lowest speed, add 1/3 of the dry ingredients and the ½ the milk, add another 1/3 of dry ingredients, remainder of the milk and mix, slowly adding the rest of the flour, scraping the bowl as necessary and beating only until smooth, after each addition. Stir in lemon rind. Turn the batter into prepared pan. Bake for 1 hour and 10-15 minutes, until cake tester comes out dry. Let cake stand in the pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside Prepare glaze
For the Glaze:
Stir together the lemon juice and sugar and brush all over the warm (hot) cake, until it is absorbed. Do not cut for several hours. The glaze must be used immediately after it is mixed.
Serves 8 – 10
Adjust oven rack 1/3 up from bottom of oven. Preheat to 350ºF, (300º for convection). Butter Brookfield Bakeware No. 3 and dust lightly with flour (tap out any excess). Sift flour, baking powder and salt together and set aside. In large bowl of electric mixer, cream the butter. Add the sugar, beat for 2-3 minutes. Add the eggs one at a time, scraping the down the side of the bowl. On lowest speed, add 1/3 of the dry ingredients and the ½ the milk, add another 1/3 of dry ingredients, remainder of the milk and mix, slowly adding the rest of the flour, scraping the bowl as necessary and beating only until smooth, after each addition. Stir in lemon rind. Turn the batter into prepared pan. Bake for 1 hour and 10-15 minutes, until cake tester comes out dry. Let cake stand in the pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside Prepare glaze
For the Glaze:
Stir together the lemon juice and sugar and brush all over the warm (hot) cake, until it is absorbed. Do not cut for several hours. The glaze must be used immediately after it is mixed.
Serves 8 – 10
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