• Easy Desserts - 01

    From Dave Drum@1:3634/12 to All on Thu Jan 12 18:31:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lemon Bundt Cake
    Categories: Cakes, Desserts, Citrus
    Yield: 12 servings

    3/4 c (170 g) unsalted butter;
    - softened, more to grease
    - the pan
    3 c (384 g) A-P flour; more for
    - dusting the pan
    1 ts Baking powder
    1/2 ts Baking soda
    4 Lemons; unwaxed, scrubbed,
    - dried
    2 1/4 c (450 g) granulated sugar
    1/4 c (60 mL) neutral oil
    5 lg Eggs; room temp
    1 c (230 g) sour cream; room
    - temp
    1 ts Kosher salt
    +=OR=+
    1/2 ts Fine salt; more for the
    - glaze
    2 c (200 g) sifted
    - confectioners' sugar

    Set oven @ 350ºF/175ºC.

    Butter and flour a 12 to 15 cup Bundt pan. Make sure to
    apply a thin layer of butter and flour on every nook and
    cranny of the pan to ensure that the cake doesn’t stick.

    In a medium bowl, whisk the flour, baking powder and
    baking soda.

    Zest the lemons into the bowl of a stand mixer or large
    mixing bowl.

    Remove the remaining peel and pith from 3 of the lemons
    by cutting off the top and bottom tip of each lemon.
    Stand each lemon up on one end, and use a sharp paring
    knife to follow the curve of the fruit and cut the peel
    and white pith away; discard it. Chop the lemon flesh
    into small pieces and remove the seeds and any large
    pieces of membrane. Transfer the chopped lemons to a
    bowl if the juice is running off of the board. (You
    should have about ? cup.) Set aside.

    Add the granulated sugar to the bowl with the zest and
    rub the mixture together with your fingers to release
    the oils in the zest. Add the softened butter and oil to
    the mixture, and mix on medium speed with the paddle
    attachment or using an electric hand mixer until light
    and fluffy, about 4 minutes. Add the eggs one at a time,
    mixing well after each addition. Scrape down the sides
    of the bowl occasionally to ensure even mixing.

    Add the sour cream and salt, and mix on medium speed
    until homogeneous. Add the lemon flesh and juices, and
    mix until well combined; the mixture may separate a bit,
    but don’t worry.

    Add the flour mixture and mix on low speed until just
    combined. Scrape down the sides and bottom of the bowl
    with a rubber spatula to make sure everything is well
    mixed and no pockets of flour remain.

    Spoon the batter into the prepared pan, smooth the top
    and tap the pan on the counter a few times to release
    any large air bubbles. Bake the cake for 50 to 60
    minutes or until the cake is golden and puffed, and a
    toothpick inserted comes out with a few moist crumbs.

    Let the cake cool on a rack for 10 minutes. Then
    carefully turn it out onto a rack or serving plate to
    glaze and finish cooling.

    While the cake cools, make the glaze: Juice the
    remaining lemon. (You should have about 4 tablespoons.)
    Add the confectioners’ sugar, a pinch of salt and about
    three-quarters of the lemon juice to a bowl. Whisk until
    smooth, adding more lemon juice as necessary to make a
    thin but opaque glaze.

    Immediately brush a thin layer of glaze over the warm
    cake, and let the glaze set until the cake has cooled to
    almost room temperature. When the cake is mostly cool,
    brush the remaining glaze over the top. Cool, slice and
    serve. Store any leftovers covered at room temperature
    for up to 4 days; the glaze may get a bit sticky as it
    sits.

    By: Yossy Arefi

    Yield: 12 servings

    RECIPE FROM: https://cooking.nytimes.com

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