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| Recipe Source |
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Author: Bob and Robin Young Web page: www.rockinrs.com As a note, Robin and I are involved with the magazine, "Cook's Illustrated" and "America's Test Kitchen", testing recipes for ease of preparation, taste, texture and appearance. This is one of them that we tested. And, we do like this cake. It is easy to do, has a good crumb and good taste.
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| Recipe Type |
| Dessert |
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| Ingredients |
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| 2 c |
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All-Purpose flour |
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| 2 Tbs |
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Baking powder |
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| 1 t |
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Salt |
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| 8 T (1 stick) |
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unsalted Butter, cut into 8 pieces and at room temperature |
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| 1 c |
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whole Milk, room temperature |
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| 1 t |
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Vanilla |
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| 2 c |
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Sugar |
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| 4 lg |
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Eggs, room temperature |
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| Lemon Glaze |
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| 1¾ c |
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Confectioner's sugar |
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| 3 T |
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lemon juice, fresh - about 1 lemon |
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| 1 T |
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whole Milk |
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| 1 pinch |
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Salt |
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| For The Cake |
| 1 |
Adjust oven rack to the niddle position and heat oven to 325°F. Grease a 16-cup tube-pan (Bundt pan). |
| 2 |
Whisk flour, baking powder and salt together in a large bowl. |
| 3 |
Heat the butter and milk together in a saucepan over medium heat until very hot, but not boiling. Remove from heat and stir in vanilla and cover to keep warm. |
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In a large bowl, beat sugar and eggs together with an electric mixer on medium speed until combined, about 1 minute. Reduce speed to low and slowly beat in the warm milk mixture until incorporated, 1 to 2 minutes. Beat in the flour mixture in two additions, until just incorporated. |
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Pour batter into a prepared Bundt pan - or tube pan - and smooth the top. Wipe any drips of batter off the sides of the pan and gently tap the pan on the counter to settle the batter. |
| 6 |
Bake the cake until a wooden skewer inserted into the center of the cake comes out with a few moisr crumbs attached, 35 to 40 minutes. |
| 7 |
Let the cake cool in the pan for 10 minutes. Run a small knife around the edges to loosen, if necessary, then flip it out onto a wire rack. Turn cake right side up and let it cool completely, about 2 hours. |
| For The Glaze |
| 1 |
Whisk together glaze ingredients in a medium bowl until smooth. Once the cake is cool, pour glaze evenly over the top of the cake. |
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Cut into slices and serve. |
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| Servings: 12 |
| Preparation time: 30 minutes |
| Ready in: 1 hour and 20 minutes |
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| Cooking Tips |
| 1) It might be nice to add the zest of a lemon or an orange to the batter. |
| 2) Do not beat the sugar and eggs together until you are ready to assemble the cake batter or the sugar will curdle the eggs. |
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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