Friday, April 2, 2010

Birthday Cake

 I just had my birthday this week, and yes...I made my own birthday cake. Usually its my favorite red velvet cake with cream cheese frosting, but this year I decided to be different. Behold, the non-traditional birthday cake...
This recipe comes from "Baking By Flavor" by Lisa Yockelson. It is so worth all the work. 


Lemon Rind Soak (step 1)
1 Tbsp. plus 1 tsp. fresh lemon zest
1 1/2 tsp. lemon extract
1 Tbsp. freshly squeezed and strained lemon juice (or bottled lemon juice)

Put all the ingredients into a small bowl and let sit at room temperature for 15 minutes or more.
Preheat the oven 350 degrees. Grease and flour a 9" or 10" bundt pan.

Lemon Butter Cake Batter (step 2)
3 cups all-purpose flour
1/2 tsp. baking soda
3/4 tsp. salt
1 3/4 sticks (14 Tbsp.) unsalted butter, softened
2 Tbsp. vegetable shortening
2 cups granulated sugar + 1 Tbsp. lemon zest mixed together
4 large eggs, separated
1 cup buttermilk
1/8 tsp. cream of tartar
3 Tbsp. superfine sugar (granulated sugar pulsed in food processor until powder)

Sift together the flour, baking soda and salt, set aside. In a mixer on moderate speed, cream the butter and shortening for 3-4 minutes. Keep at this speed and add the 2 cups sugar (premixed with the lemon zest), adding 1/3 of mixture at a time, beating 1 minute after each addition. Next add the eggs yolks and the lemon rind soak and beat until just combined. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour, mixing well after each addition. If you have a second mixer, use it for this next part, otherwise scrape the batter into a larger bowl and set aside. Next wash the mixer bowl thoroughly and put in the egg whites. Whip on high speed until white and frothy. Add the cream of tartar and whip until soft peaks form. Continue whipping, and add the superfine sugar a little at a time until all is added. Continue whipping just until firm peaks have formed, but be careful they don't become to stiff. Use a spatula and gently fold in 1/4 of the egg whites into the cake batter until just fully incorporated. Then add in the remaining egg whites, following the same careful method.  Bake for 55 minutes, or until cake tests done. I rotated mine half-way through.
While the cake bakes, continue with the next step.

Lemon Soaking Glaze (step 3)

1/2 cup freshly squeezed and strained lemon juice (or bottled)
1/3 cup plus 2 tsp. granulated sugar
1/4 tsp. lemon extract

Put all ingredients in a small saucepan over medium low heat until the sugar is dissolved. Then set aside until ready to use.
Once the cake is done, set the cake left in the pan on a wire rack, and let cool 10 minutes. Then invert the cake onto wax paper (on the wire rack). Spoon the lemon soaking glaze onto the cake, covering all of the cake. Let the cake cool for another 15 minutes.
Lemon Pouring Topping (step 4)

2 cups plus 3 1/2 Tbsp. powdered sugar
5 Tbsp. plus 1/4 tsp. freshly squeezed and strained lemon juice (or bottled)
2 Tbsp. unsalted butter, melted and cooled

While the cake cools, mix together the topping ingredients with a whisk until fully blended. I found that there was too much topping, but tried to use as much as possible, even covering the cake twice. Drizzle the topping over the cake letting it drip down the sides. Let the cake cool completely and then slice and serve. It was super good and moist!


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