Friday, July 16, 2010

Hi cake fans! Well, this afternoon I made the Glazed Lemon Cake. It was pretty simple since it's made in a tube pan which has a removable bottom. No crazy layers to fall apart or anything. The batter is basic, cream the butter and sugar, add dry ingredients alternately with the buttermilk. I used a stand mixer and beat the butter and sugar for a full 5 minutes. When all is done it is a thick batter and it rises a lot while baking. The recipe says to bake 1hr and 5 min, but mine only took 55 min. I made the glaze while it was baking. Just your simple powdered sugar, butter, lemon zest and juice. It is pretty thin, which is good because you are putting it on the cake while the cake is still hot. I don't know why the recipe has you make so much because I had half leftover! (no I didn't eat it all, just a little) By the way I used meyer lemons for the cake and the glaze. They are darker yellowish orange in color and more tart flavor. It doesn't matter which you use, but I bought 6 for both the cake and frosting and used all for the zest, but had 2 leftover for the juice.
I let the cake cool for 15 minutes, ran a knife around the sides and the bottom and carefully tipped it over onto a plate. Yay! Came out great. I cut some strips of waxed paper and stuck them around the bottom trying my best to get them a tiny but under the cake if possible. Then I spooned the glaze over the top and let it melt down the sides. I did that a few times to give it a nice coating. I let it cool for about 45 min, removed the waxed paper and no mess!

I can't wait to see how it tastes tomorrow! I will definitely report back. It was hard for me to make a cake that you can't frost it so it looks perfect, but I am telling myself that it's supposed to be this way. A GLAZE is not a frosting. Also, I must confess I would be more excited about it if I had raspberries or blackberries to serve along side! Recipe to follow! Talk to ya soon....

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