Recipe for cooking Sparkling Lemon Picnic Cake
Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes
Sparkling Lemon Picnic Cake
Posted by kdipaolo at recipegoldmine.com 7/6/01 10:14:32 am
1 3/4 c. all-purpose flour
3/4 tsp. baking powder
3/4 tsp. baking soda
1 1/4 c. sugar
1/2 c. unsalted butter, softened
1/4 c. vegetable oil
2 tsp. grated fresh lemon zest
(from 2-3 lemons)
4 lrg. eggs
1 lrg. egg yolk
2 tsp. vanilla extract or flavoring
1 c. sour cream (not fat free variety)
Glaze
2 1/4 c. powdered sugar (unsifted)
1/2 c. fresh lemon juice (from 2-3 lemons)
Heat oven to 350 degrees F. Lightly grease and flour 9 x 13-in. baking pan.
In med. bowl, stir together the flour, baking powder and baking soda. Set aside.
In lrg. bowl with mixer on high speed, beat the sugar, butter, oil and lemon zest until smooth, about 30 seconds. Add 2 of the eggs and the egg yolk and beat on high for 30 seconds. Scrape bowl and add remaining 2 eggs and vanilla extract or flavoring. Beat on high for 4 mins. until light and sugar has dissolved.
To creamed mixture, add half of the dry ingredients and 1/2 c. of sour cream. Mix on med. speed for 30 seconds. Scrape bowl well. Add remaining dry ingredients and sour cream. Mix on low until smooth. Beat batter on high speed for 1 min., scraping bowl well.
Pour into greased pan and bake for 25-30 mins. or until center just starts to spring back when touched. Top of cake should be a light golden color.
While cake bakes, make the glaze. Combine powdered sugar and lemon juice in med. mixing bowl. Whisk or stir until very smooth and opaque.
Remove cake from oven and immediately poke sm. holes into cake using a toothpick. Slowly pour half of the glaze over cake, spreading slowly to cover entire surface. Let cake absorb glaze, then slowly pour remaining glaze over cake. Allow cake to rest 5 mins. and absorb glaze.
Turn on oven broiler and broil cake until glaze just starts to bubble and cake top is golden brown.
Cool cake for 2 hours before cutting. Dust with additional powdered sugar just before serving, if desired. Serves 24.
Baker\s hint: Start pouring glaze over center of cake. This will help the cake absorb the glaze evenly so it doesn\t pool in the corners.
Nutrition values per serving: 214 calories, 9 g fat, 31 g carbohydrates, 0 g fiber, 2 g protein, 54 mg cholesterol, 66 mg sodium
t pool in the corners.
Nutrition values per serving: 214 calories, 9 g fat, 31 g carbohydrates, 0 g fiber, 2 g protein, 54 mg cholesterol, 66 mg sodium
