YIELD: 12-14 people, makes two 8-inch round cakes
ACTIVE TIME: 45 minutes
TOTAL TIME: 1.5 hours
I developed this recipe for folks who can't seem to get enough lemon. The addition of candied lemon zest lends some texture and gives the cake a beautiful appearance. I've added rosemary to highlight the tangy flavor of the citrus, but you may substitute chopped thyme if you prefer. The cake is finished with a "lemonade" soaker, which gives it tang and keeps it very moist.
1. Preheat oven to 350 degrees. Grease two 8 inch round cake pans, or two loaf pans and line with parchment.
2. In a small bowl, whisk together flour, baking soda, and baking powder. Set aside.
3. Cream butter and 2 cups (1 cup per cake) of the sugar together for 3-4 minutes, until very light and fluffy.
4. Add eggs one at a time and beat well after each addition, scraping down the sides of the bowl as you go.
5. Add the vanilla, rosemary, candied zest, and salt. Beat well for 15 seconds, then scrape down the sides and beat for an additional 15 seconds.
6. With the mixer on low speed, add the dry ingredients to the bowl in two additions, alternating with the yogurt. Mix until just incorporated.
7. Add ? cup (1/4 cup per cake) of the lemon juice and mix until just incorporated. Scrape down sides of the bowl and mix for five seconds. Divide the batter evenly between the two pans.
8. Bake at 350 for 40-45 minutes, rotating halfway through, until the cake is golden brown and a cake tester or toothpick comes out clean.
9. While the cake is baking, combine the remaining half cup (1/4 per cake) sugar and the ? cup (1/8 per cake) lemon juice in a saucepan and heat until the sugar dissolves, stirring occasionally. Allow the liquid to cool.
10. Allow the cakes to cool for 20 minutes in the pan. Drizzle or brush the lemon mixture over the tops, allowing it to soak into the cake. Let the cakes sit another 10 minutes before unmolding and allow them to finish cooling.
11. Garnish with candied zest and a sprig of fresh or candied rosemary.
092015: Eileen brought for weekend. Delicious; great lemon flavor
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (135g)|
|Recipe Makes: 14 Servings|
|Calories from Fat: 184 (60%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 12.8g||64 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 54.3mg||17 %|
|Sodium 10496.6mg||362 %|
|Potassium 131.7mg||3 %|
|Total Carbohydrate 26.3g||8 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 25.4g|
|Protein 4.6g||7 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 306
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!