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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Lemon Daisy Cake

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Lemon Daisy Cake Empty Lemon Daisy Cake

    Post by Lobo Sat 30 Jan 2016, 9:20 pm

    Lemon Daisy Cake Img38l
    Lemon Daisy Cake
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    Prep Time: 25 minutes
    Cook Time: 50 minutes
    Servings: 8
    Baked in our daisy cake pan, this lemon cake is reminiscent of ones served at turn-of-the-century garden parties. You may substitute orange oil for the lemon, if you like.






    • 271

    Ingredients:


    • 2 cups all-purpose flour
    • 2 tsp. baking powder
    • 1⁄2 tsp. salt
    • 8 Tbs. (1 stick) unsalted butter, at room
        temperature
    • 1 1⁄2 cups sugar
    • 1 tsp. vanilla extract
    • 3⁄4 tsp. lemon oil
    • 4 whole eggs plus 2 egg yolks
    • 1 cup buttermilk

    For the glaze:


    • 1⁄4 cup water
    • 1⁄4 tsp. lemon oil
    • 1⁄3 cup sugar
    • 1 Tbs. rum

    • Confectioners' sugar for dusting

    Directions:

    Preheat an oven to 325ºF. Grease and flour a daisy cake pan.

    Over a sheet of parchment paper, sift together the flour, baking powder and salt. Set aside.

    In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until smooth, 1 to 2 minutes. Gradually add the sugar, beating until light and fluffy, 3 to 5 minutes. Beat in the vanilla and lemon oil. Add the eggs and yolks one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

    Reduce the speed to low and fold in the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, beating until smooth and combined.

    Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.

    Meanwhile, make the glaze: In a small bowl, stir together the water, lemon oil, sugar and rum until the sugar dissolves. Brush the warm cake with the glaze. Let the cake cool completely before serving. Just before serving, dust the cake lightly with confectioners' sugar.
    Williams-Sonoma Kitchen.

      Current date/time is Thu 28 Mar 2024, 6:25 pm