. . . (layers_of_eli) wrote in cooking,
. . .

Drenched Lemon Cream Cake

1. I made you lemon cake that rockkkkks. I ate 4 pieces in a day. I'm a little embarrassed that that is not hyperbole. But whatever. Own it.

2. I'm pissed off about the celebrity photo leak -- and by people's reactions. I didn't want to get too #realtalk in my WBB post because my blog audience isn't ready for that and I just gave them a dose re: Ferguson that I want to let them digest. But this is exactly what people talk about when they talk about rape culture: being welcoming, excited about, and rewarding of the violation of women's bodies and privacy. The victim blaming and frat-style high fiving over this, I can't even. But anyhow, read my somewhat sanitized thoughts over on the blog. I should journal in my actual LJ more than I do, because I need to be more vehement about this stuff. Anyhow, cake.

Drenched Lemon Cream Cake

Recipe by: Willow Bird Baking
Yield: 9 servings

Relish the end of summer with this recipe for Drenched Lemon Cream Cake: an easy lemon cake drenched in lemon syrup and topped with real whipped cream!

Cake Ingredients:
1/2 cup butter
1/2 cup water
1 1/8 cups cake flour
1 cup white sugar
1 egg, lightly beaten
1/4 cup sour cream
1/8 teaspoon vanilla extract
1/2 teaspoon lemon extract
a few drops yellow food coloring (optional)
zest of 1/2 a lemon
1/2 teaspoon baking soda
1/2 teaspoon salt

Lemon Simple Syrup Ingredients:
1/3 cup sugar
1/3 cup water
2 tablespoons lemon juice

Whipped Cream Ingredients:
2 cups heavy whipping cream
5 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Make the cake: Preheat the oven to 375 degrees and spray a 8-inch square baking sheet with cooking spray. In a medium saucepan over medium heat, bring the butter and water to a boil. In the meantime, in a separate large bowl, whisk together the cake flour and sugar before adding the egg, sour cream, vanilla extract, lemon extract, food coloring, lemon zest, baking soda, and salt. Mix to combine. While mixing, slowly pour in the boiling butter and water mixture. Mix to combine completely. Your batter will be very runny. Pour the batter into the prepared baking sheet.

Bake at 375 degrees for 15-17 minutes or until a toothpick inserted in several places comes out with a few moist crumbs. While the cake cools, mix the lemon juice, sugar, and water for the lemon syrup together in a medium saucepan over high heat. Heat until the mixture boils, stirring regularly, before removing from the heat and letting it cool slightly. After the cake and lemon syrup have been cooling around 10 minutes, poke holes throughout the cake with a fork. Gently pour the lemon syrup all over the cake (it'll seem like a lot, but use it all.) Cover and chill it in the fridge until totally cool.

Make the frosting: Beat together the heavy cream, powdered sugar, and vanilla extract in a chilled bowl with chilled beaters until the cream reaches stiff peaks. Frost your completely cooled cake with a thick layer.

To read some thoughts about, ahem, private photos, and see more photos of the cake, please head over to Willow Bird Baking!

x-posted to food_porn, picturing_food, cooking, bakebakebake
Tags: dessert: all, dessert: cake, fruit: lemon
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