Double-Lemon Cake Recipe - Cooking Index
Double-Lemon Cake Recipe - Cooking Index
| 3 cups | 187g / 6.6oz | Cake flour |
| 1 teaspoon | 5ml | Baking soda |
| 1 teaspoon | 5ml | Kosher salt |
| 1 cup | 198g / 7oz | Unsalted butter - softened |
| 1 2/3 cups | 329g / 11oz | Sugar - divided |
| 4 | Eggs - room temperature | |
| 1/4 cup | 59ml | Freshly-squeezed lemon juice - plus |
| 1/3 cup | 78ml | Freshly-squeezed lemon juice |
| Grated zest of 5 large lemons - divided | ||
| 1 cup | 237ml | Sour cream - room temperature |
Heat the oven to 325 degrees. Butter a 10-inch tube pan. Combine the flour, baking soda and salt in a bowl and stir to blend. Set aside.
Cream the butter with an electric mixer. Add 1 cup of the sugar and beat until light and fluffy. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition.
Beat in 1/4 cup lemon juice and the zest of 3 lemons. Stir in the flour mixture and sour cream alternately, mixing with a rubber spatula until completely blended. Scrape into the prepared pan.
Bake 60 to 70 minutes, until a toothpick inserted in the thickest part comes out clean. Cool on a rack for 10 minutes, then turn the cake out onto a serving plate.
Combine the remaining 1/3 cup lemon juice and the remaining 2/3 cup sugar in a small saucepan and cook over medium heat, whisking constantly, until the sugar dissolves. Stir in the remaining lemon zest.
Prick the warm cake all over with a skewer. Spoon and brush the glaze over the top and all sides of the cake. Cool completely before slicing.
This recipe yields 12 or more servings.
Each of 12 servings: 439 calories; 6 grams protein; 57 grams carbohydrates; 1 grams fiber; 21 grams fat; 13 grams saturated fat; 121 mg. cholesterol; 296 mg. sodium.
Source:
The Los Angeles Times, 05-19-2004
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