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    • #270957

      21/4 cups cake flour (not self-rising)
      11/2 tsp baking powder
      1/2 tsp baking soda
      1/4 tsp salt
      3 Tbsp plus 1 tsp lemon juice (grate peel first)
      1 cup plus 1 Tbsp plain nonfat yogurt
      11/2 Tbsp plus 1/2 tsp grated lemon peel
      5 Tbsp plus 1 tsp (1/3 cup) stick butter, softened
      11/3 cups granulated sugar
      2 large eggs plus white of 1 large egg
      11/2 cups confectioners’ sugar
      Garnish: small edible flowers (such as pansies; see Note)
      1. Heat oven to 350°F. Coat a 12-cup bundt pan with nonstick spray.

      2. Mix flour, baking powder, baking soda and salt in a large bowl. In a small bowl, mix 3 Tbsp lemon juice with 1 cup yogurt.

      3. Beat 11/2 Tbsp lemon peel and the butter in a large bowl with mixer on medium speed until creamy. Beat in granulated sugar (mixture will look like damp sand), then eggs and egg white until incorporated. On low speed, beat in yogurt mixture, then flour mixture just until blended. Scrape batter into prepared pan; smooth top with a rubber spatula.

      4. Bake 45 minutes or until a pick, preferably wooden, inserted in center of cake comes out clean. Cool in pan on a wire rack 15 minutes. Invert cake on rack and remove pan. Let cake cool completely.

      5. Whisk confectioners’ sugar, remaining 1 tsp lemon juice, 1/2 tsp peel and 1 Tbsp yogurt in a small bowl until smooth. Place rack with cake on wax paper. Spoon and spread glaze on cake, letting excess run down sides. Let stand until glaze sets. Transfer to serving plate; garnish with flowers.

      Planning Tip: Can be made up to 2 days ahead. Cover airtight and store at room temperature.

      Note: Be sure flowers are pesticide-free. Avoid those from florists (they’re usually sprayed) and use only those you grow yourself or that can be bought in the produce section of food markets.

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