Copyright, Stonewall Kitchen Favorites (2006)
For the Cake:
Butter for greasing the pan
1 1/2 cups all-purpose flour, plus extra for greasing the pan
2 teaspoons baking powder
Pinch of salt
3/4 cup sugar
1 cup buttermilk
2 large eggs
1/4 teaspoon vanilla extract
Grated zest from 1 large lemon (about 1 tablespoon), or 1 Meyer lemon
1/2 cup vegetable oil, such as safflower oil
For the Glaze:
Grated zest from 2 large lemons (about 2 tablespoons)
Juice from 2 large lemons (about 6 tablespoons), or 4 Meyer lemons
3/4 cup sugar
1/8 teaspoon vanilla extract
Place a rack in the middle of the oven and preheat the oven to 350. Grease and lightly flour the bottom and sides of an 8-inch cake pan and set aside.
To make the cake: Sift the flour, baking powder, and salt together in a medium bowl, and set aside.
In a large owl, mix the sugar and buttermilk using an electric mixer or whisk. Add the eggs and mix well. Add the vanilla and lemon zest and mix well. Gradually mix in the flour mixture until smooth. Add the oil and mix briefly. Pour the batter into the prepared pan and bake for 30 to 45 minutes, or until a toothpick inserted in the center comes out clean.
To make the glaze: Mix the lemon zest, lemon juice, sugar, and vanilla in a small saucepan, and bring to simmer over medium heat, stirring gently. Reduce the heat to low and let simmer about 4 minutes until smooth and slightly thickened. Set aside.
Remove the cake from the oven and, using a kitchen knife, loosen the sides all around the pan. Top the pan with a large plate and flip the whole thing over to remove the cake from the pan. Invert onto another plate so that the cake is right side up. Brush the top of the hot cake lightly with the glaze. Let cool for 5 minutes. Brush with the glaze again. Let cool for 5 more minutes and then pour the remaining glaze on top of the cake. Cut into thin slices and serve slightly warm or at room temperature.
Butter for greasing the pan
1 1/2 cups all-purpose flour, plus extra for greasing the pan
2 teaspoons baking powder
Pinch of salt
3/4 cup sugar
1 cup buttermilk
2 large eggs
1/4 teaspoon vanilla extract
Grated zest from 1 large lemon (about 1 tablespoon), or 1 Meyer lemon
1/2 cup vegetable oil, such as safflower oil
For the Glaze:
Grated zest from 2 large lemons (about 2 tablespoons)
Juice from 2 large lemons (about 6 tablespoons), or 4 Meyer lemons
3/4 cup sugar
1/8 teaspoon vanilla extract
Place a rack in the middle of the oven and preheat the oven to 350. Grease and lightly flour the bottom and sides of an 8-inch cake pan and set aside.
To make the cake: Sift the flour, baking powder, and salt together in a medium bowl, and set aside.
In a large owl, mix the sugar and buttermilk using an electric mixer or whisk. Add the eggs and mix well. Add the vanilla and lemon zest and mix well. Gradually mix in the flour mixture until smooth. Add the oil and mix briefly. Pour the batter into the prepared pan and bake for 30 to 45 minutes, or until a toothpick inserted in the center comes out clean.
To make the glaze: Mix the lemon zest, lemon juice, sugar, and vanilla in a small saucepan, and bring to simmer over medium heat, stirring gently. Reduce the heat to low and let simmer about 4 minutes until smooth and slightly thickened. Set aside.
Remove the cake from the oven and, using a kitchen knife, loosen the sides all around the pan. Top the pan with a large plate and flip the whole thing over to remove the cake from the pan. Invert onto another plate so that the cake is right side up. Brush the top of the hot cake lightly with the glaze. Let cool for 5 minutes. Brush with the glaze again. Let cool for 5 more minutes and then pour the remaining glaze on top of the cake. Cut into thin slices and serve slightly warm or at room temperature.
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