Friday, April 20, 2018

Rosie Makes A Lemon Tube Cake.

I'm always on the lookout for a good dessert.
I want something that's simple to make
and outrageously good.
And I don't want a slew of pots and pans to clean up.

This lemon tube cake takes the cake! 

Lemon Tube Cake

For the cake:
3 cups flour
2 tsp baking powder
1/2 tsp salt
2 sticks unsalted butter, room temperature
2 cups sugar
4 eggs, room temperature
1 cup milk
 zest of 2 lemons

For the glaze:
1/3 cup lemon juice
3/4 cup sugar

For cake:
Heat oven to 325°.
Butter tube pan and lightly flour.
Sift together flour, baking powder, and salt.
Cream butter.  Gradually beat in sugar until light and fluffy.
Beat in eggs, one at a time.
Fold in dry ingredients alternately with milk.
Stir in zest.
Pour batter into prepared tube pan,
smoothing out top of batter.
Bake about 50 minutes,
or until toothpick comes out clean.

While cake is baking, make glaze.
Combine sugar and lemon juice in small saucepan
and heat, stirring, until sugar is dissolved.

When cake is done, immediately unmold onto cake rack.
Slowly brush glaze on top and sides until all is absorbed.

Glazy goodness!

I wanted more fruity goodness,
so I made a blackberry sauce for the cake.

You could substitute blueberries or strawberries instead.
I just happened to have blackberries
since they were on sale for 99¢/pint.

Blackberry Sauce
1 cup blackberries
2 TB sugar
zest and juice of 1 lemon
Combine all in a small saucepan.
Cook about 5 minutes over low heat,
stirring, until sugar is dissolved.

Slice of lemon cake.
Vanilla ice cream.
Blackberry sauce.
Loved the texture of this cake.
Very much like a pound cake.
Excellent lemon flavor.
Doesn't get much better than this.


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