Lemon Cake With Crackly Caramel Glaze Recipes

LEMON CAKE WITH CRACKLY CARAMEL GLAZE

Steps:

• MAKE THE CAKE:
• Preheat the oven to 375°F
• Butter and flour a 12-cup Bundt pan. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form.
• Gradually beat in 1/2 cup of the sugar.
• In a medium bowl, whisk the cake flour, baking powder and salt.
• In a large bowl, using an electric mixer, beat the 6 egg yolks with the water, olive oil, vanilla, lemon zest and the remaining 1 cup of sugar.
• Add the dry ingredients and beat until the batter is smooth.
• Using a spatula, fold in the beaten egg whites until no streaks remain.
• Spoon the batter into the prepared Bundt pan.
• Bake the cake for 35 to 40 minutes, until springy to the touch.
• Let cool for 20 minutes, then invert the cake onto a rack to cool completely.
• Lower the oven temperature to 350°.
• MAKE THE LIMONCELLO SYRUP:
• In a small saucepan, simmer the water and sugar over moderate heat just until the sugar is dissolved, about 5 minutes.
• Let cool, then stir in the limoncello.
• Brush the syrup all over the cake, allowing it to soak inches
• MAKE THE CARAMEL TOPPING:
• Line a large baking sheet with parchment paper.
• In a heavy saucepan, stir the sugar with the cream of tartar and water until sandy.
• Wash down the side of the pan with a moistened pastry brush to remove any sugar crystals.
• Bring the mixture to a boil over moderately high heat and cook without stirring until a deep honey-colored caramel forms, about 5 minutes.
• Remove from the heat.
• Carefully swirl the pan to cool the caramel slightly, then pour it onto the baking sheet in a rough round.
• Using an offset spatula, spread the caramel into a 13-inch round and let stand until slightly cooled but still pliable, about 5 minutes.
• Invert the caramel round over the cake and peel off the parchment paper.
• Gently press the caramel onto the cake before it hardens to help it conform.
• If the caramel hardens as you work, place the caramel-coated cake in the oven for 2 to 3 minutes, just to soften the caramel.
• When the caramel has hardened, serve with Lime-Yogurt Mousse (recipe to follow).

BEST LEMON SHEET CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet with 1 tablespoon butter.
• Combine 1 1/2 cups butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat after each addition until well combined. Mix in flour and baking powder on low speed until well combined; mix in lemon zest.
• Spread dough on the prepared baking sheet. Use a spatula as dough is very sticky.
• Bake in the preheated oven until set, about 20 minutes. Let cool completely, about 30 minutes.
• Mix confectioner's sugar and lemon juice in a small bowl and brush glaze onto the cooled cake. Allow to dry, about 15 minutes.

LEMON CAKE FROM SCRATCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.
• Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
• Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
• Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.