April 2023 - Toronto ON
This is a great cake for breakfast or afternoon tea.
EQUIPMENT
standard 10-12 cup bundt cake OR a loaf pan
INGREDIENTS
DRY INGREDIENTS
2 cups (or 250 grams) gluten-free flour OR all-purpose
2 tsp baking powder
1/4 tsp salt
WET INGREDIENTS
MORE TOPPING IDEAS
Add lemon syrup ~ If you’d like to add extra lemon flavor, plus moisture to this cake, made lemon syrup to pour over the warm cake: heat 1/3 cup fresh lemon juice and 1/3 cup sugar in a small saucepan until the sugar is dissolved. Let cool. After you have removed the cake from the pan, poke holes all over the top with a skewer. Spoon the syrup over the top, letting it sink into the holes.
Add a lemon glaze ~ Mix 1 cup of confectioner’s sugar with enough fresh lemon juice to make a spreadable glaze. Drizzle or spread over the cooled cake.
You can use milk, cream, or buttermilk in place of the yogurt.
INGREDIENTS
DRY INGREDIENTS
2 cups (or 250 grams) gluten-free flour OR all-purpose
2 tsp baking powder
1/4 tsp salt
WET INGREDIENTS
2 large eggs, at room temperature
3/4 cups (or 157 grams) granulated sugar
3/4 cup (180 grams) full-fat yogurt OR sour cream
zest from 1 or 2 lemons
1/4 cup (60 ml) fresh squeezed lemon juice, zest your lemon before juicing!
3/4 cup (175 ml) vegetable oil OR melted butter
3/4 cups (or 157 grams) granulated sugar
3/4 cup (180 grams) full-fat yogurt OR sour cream
zest from 1 or 2 lemons
1/4 cup (60 ml) fresh squeezed lemon juice, zest your lemon before juicing!
3/4 cup (175 ml) vegetable oil OR melted butter
OPTIONAL
Berries - cranberries, blueberries, raspberries
Nuts
INSTRUCTIONS
Preheat the oven to 350F
Butter and flour a standard 9-inch bundt pan OR loaf pan.
Whisk together the dry ingredients and set aside.
Beat the eggs for 2 minutes until pale and thick. Gradually beat in the sugar.
Blend in the rest of the wet ingredients and mix well.
Fold in the dry ingredients and mix just until completely blended.
INSTRUCTIONS
Preheat the oven to 350F
Butter and flour a standard 9-inch bundt pan OR loaf pan.
Whisk together the dry ingredients and set aside.
Beat the eggs for 2 minutes until pale and thick. Gradually beat in the sugar.
Blend in the rest of the wet ingredients and mix well.
Fold in the dry ingredients and mix just until completely blended.
Add optional ingredients.
Turn the batter into the pan, if using gluten-free flour, let it sit for 10 minutes for the flour to absorb the liquid.
Turn the batter into the pan, if using gluten-free flour, let it sit for 10 minutes for the flour to absorb the liquid.
Bake for 30-35 minutes, until just beginning to turn golden and a toothpick inserted in the center comes out without wet batter clinging to it.
Let the cake cool on a rack for 10 minutes before turning it out. I like to flip it over so the rough edge faces up. Let cool completely OPTIONAL before dusting with sugar OR cream.
Let the cake cool on a rack for 10 minutes before turning it out. I like to flip it over so the rough edge faces up. Let cool completely OPTIONAL before dusting with sugar OR cream.
MORE TOPPING IDEAS
Add lemon syrup ~ If you’d like to add extra lemon flavor, plus moisture to this cake, made lemon syrup to pour over the warm cake: heat 1/3 cup fresh lemon juice and 1/3 cup sugar in a small saucepan until the sugar is dissolved. Let cool. After you have removed the cake from the pan, poke holes all over the top with a skewer. Spoon the syrup over the top, letting it sink into the holes.
Add a lemon glaze ~ Mix 1 cup of confectioner’s sugar with enough fresh lemon juice to make a spreadable glaze. Drizzle or spread over the cooled cake.
You can use milk, cream, or buttermilk in place of the yogurt.
Your cake is making my mouth water.
ReplyDeleteCoffee is on and stay safe.
That looks good!
ReplyDeleteI would prefer fromage from and with Champagne ;-) Great plate (off-topic, I know, but I´m not into sweets....)
ReplyDelete