Difference between revisions of "Moist Lemon Cake"
From zen2
(Created page with "===Ingredients=== ===CAKE=== *2 1⁄2 cups flour *1 1⁄2 cups sugar *3 eggs *3 teaspoons baking powder *1 cup orange juice or 1 cup apricot nectar *1 cup vegetable oil (canol...") |
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*1 lb confectioners' sugar (one 1-lb box or four 100g packets) | *1 lb confectioners' sugar (one 1-lb box or four 100g packets) | ||
===Directions=== | ===Directions=== | ||
| − | ===CAKE:=== | + | === CAKE: === |
| − | #Preheat oven to | + | |
| + | #Preheat oven to 180 C. | ||
#Generously grease and flour a Bundt pan. | #Generously grease and flour a Bundt pan. | ||
#In a Mixmaster, mix all the ingredients on low until blended. | #In a Mixmaster, mix all the ingredients on low until blended. | ||
| Line 20: | Line 21: | ||
#This helps the cake bake higher and flatter. | #This helps the cake bake higher and flatter. | ||
#Bake at 180 C just until cake tester comes out clean (appx 60 minutes). Be careful not to overbake. | #Bake at 180 C just until cake tester comes out clean (appx 60 minutes). Be careful not to overbake. | ||
| − | ===GLAZE=== | + | |
| + | ===GLAZE:=== | ||
#Combine juice and sugar and mix well with a wire whisk or fork. | #Combine juice and sugar and mix well with a wire whisk or fork. | ||
#I mix it in a large glass measuring cup that has a spout. It makes the next step easier. | #I mix it in a large glass measuring cup that has a spout. It makes the next step easier. | ||
Latest revision as of 19:53, 3 April 2015
Contents
Ingredients
CAKE
- 2 1⁄2 cups flour
- 1 1⁄2 cups sugar
- 3 eggs
- 3 teaspoons baking powder
- 1 cup orange juice or 1 cup apricot nectar
- 1 cup vegetable oil (canola works best)
- 3 teaspoons lemon extract (I used lemon juice)
GLAZE
- 1 cup fresh squeezed lemon juice (appx. 6-7 lemons)
- 1 lb confectioners' sugar (one 1-lb box or four 100g packets)
Directions
CAKE:
- Preheat oven to 180 C.
- Generously grease and flour a Bundt pan.
- In a Mixmaster, mix all the ingredients on low until blended.
- Then beat for three minutes on medium speed. Pour batter into Bundt pan.
- Tilt pan and swirl batter around the outside rim about one inch above the batter.
- This helps the cake bake higher and flatter.
- Bake at 180 C just until cake tester comes out clean (appx 60 minutes). Be careful not to overbake.
GLAZE:
- Combine juice and sugar and mix well with a wire whisk or fork.
- I mix it in a large glass measuring cup that has a spout. It makes the next step easier.
- While the cake is still in the pan and hot, poke deep (not to the bottom) holes into the cake with the handle of a wooden spoon or anything that is round and about 1/3- inch in diameter.
- Make the holes starting about 1- inch from the edge and about 1- inch apart.
- Make about three rows of holes that zig zag so they are not in straight lines.
- Pour about 1 scant cup of the glaze SLOWLY into the holes and over the cake.
- Let the cake sit for about 15 minutes. Invert the cake onto a cake plate and tap the top and sides, or shake gently to loosen.
- Let it sit for a few minutes and the cake should easily release. Drizzle the rest of the glaze on top.