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Light And Lush Lemon Cake

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  Melted butter 1 Tablespoon (For Coating Pan)
  Confectionery sugar 1 Tablespoon
  Lemons 3
  Granulated sugar 1 Cup (16 tbs) (1/4 Cup Plus 3/4 Cup, Divided)
  Whole milk 3⁄4 Cup (12 tbs)
  Butter/Margarine 1⁄4 Pound (1 Stick)
  Cake flour 2⁄3 Cup (10.67 tbs)
  Eggs 6 Large, separated
  Salt To Taste
  Sour cream 1 Cup (16 tbs) (Regular / Light)
  Heavy cream 2 Tablespoon
  Granulated sugar 1⁄2 Cup (8 tbs)
  Lemon juice 4 Tablespoon (Or To Taste)
  Lemon slices 3
  Mint leaves 1 Teaspoon
  Daisies 3 (Use Fresh)

Brush a 12-cup bundt pan with melted butter.
Sprinkle with confectioners' sugar and shake out the excess; set aside.
Fill a 3-inch-deep baking pan that is large enough to hold the bundt pan with 1 to 2 inches of water.
Place in center of oven and preheat to 325°F.
To Make Cake: Using a sharp vegetable peeler, remove peel from 1 large or 2 small lemons.
Cut off all white pith from inside peel.
Squeeze lemons to make 1/3 cup juice and set aside.
Place peel in a food processor with the metal blade, add 1/2 cup granulated sugar, and process until peel is minced as fine as the sugar, about 1 minute.
Transfer to an 8-cup (2-quart) microwavesafe measure.
Add milk and butter and microwave covered on high (100%) for 2 to 3 minutes, or until butter is melted.
Return to food processor with metal blade, add flour and process 20 seconds to combine.
With machine running, add egg yolks through the feed tube and process until blended, about 20 seconds.
Pour in lemon juice and process until incorporated.
In a large mixing bowl with electric mixer, beat egg whites with a pinch of salt until soft peaks begin to form.
Beating continuously, mix in 3/4 cup granulated sugar, 2 tablespoons at a time, until stiff but not dry peaks form.
Partially fold a third of the yolk mixture into whites; then fold in the remainder until incorporated.
Spoon into prepared pan, spreading top evenly.
To Bake: Place pan in hot water in oven and bake for 50 to 55 minutes, or until top is golden and cracked.
Transfer to a rack and cool 15 minutes; cake will fall to the top of the pan.
Go around sides with a small knife and invert onto a platter (microwavesafe if you plan to reheat cake) or sheet of heavy-duty foil if you plan to freeze it. (Cake may be refrigerated up to 2 days or frozen up to 1 month. Defrost at room temperature.) To Make Sauce: While cake bakes, stir sour cream, heavy cream, sugar, and lemon juice together in a medium bowl.
Refrigerate until serving. (Sauce may be refrigerated up to 2 days. Stir well before using.) This makes 1 1/2 cups.

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Light And Lush Lemon Cake Recipe