April 19, 2010

Lemon Cake

It being David's birthday April 12, I made a couple of cakes. First, Southern Living's Best Ever Carrot Cake ... and it is and a Lemon Cake that we used to make when we worked in the DuPont kitchen. David loves all things lemon. The recipe follows:
Lemon Cake
2 1/4 c. cake flour (not self rising)
1 1/2 t. baking powder
1/2 t. baking soda
1/4 t. salt
3 T. plus 1 t. lemon juice
1 c. plus 1 T. plain nonfat yogurt
1 1/2 T plus 1/2 t. grated lemon peel
5 T. plus 1 t. (1/3 c.) stick of butter softened
1 1/3 c granulated sugar
3 large eggs plus 3 large egg whites
confectioners sugar (for glaze)
Garnish: small edible flowers like pansies.
1) Heat oven to 350 degrees. Coat a 12 c. bundt cake pan w/ nonstick spray
2) Mix flour, baking powder, baking soda and salt in a large bowl. In a small bowl mix 3 T. lemon juice w/ 1 c. yogurt.
3) Beat 1 1/2 T. lemon peel and the butter in a large bowl w/ mixer on med. speed until creamy. Beat in granulated sugar (mixture will look like damp sand.) then eggs and egg whites until incorporated. On low speed, beat in yogurt mixture, then flour mixture just until blended. Scrape batter into prepared pan. Smooth the top with a spatula.
4) Bake 45 minutes or until a pick inserted in center of cake comes out clean (over baking will dry the cake). Cool in pan on a wire rack for at least 15 minutes. Invert cake on rack and remove pan. Let cake cool completely.
5) Whisk confectioners sugar and remaining lemon juice. 1/2 t. lemon peel and 1 T yogurt in a small bowl until smooth. Place rack with cake on wax paper. Spoon and spread glaze on cake, letting excess run down sides. Let stand until glaze sets Transfer to serving plate and garnish with flowers.


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