Lemon Yeast Cake From King Arthur Recipes

LEMON YEAST CAKE FROM KING ARTHUR

Lemon Yeast Cake from King Arthur image

A nice light cake to serve with all the fresh strawberries and raspberries that come with Spring Gardens. I've certainly guessed at serving size but it turns out a 10" cake

Provided by Bonnie G 2

Categories Dessert

Time 55m

Yield 1 10, 8 serving(s)

Number Of Ingredients 11

Ingredients

2 1/4 cups unbleached all-purpose flour, divided
1 1/4 teaspoons instant yeast
1/4 cup sugar
1/2 teaspoon salt
1/2 warm milk
10 tablespoons unsalted butter, melted
4 eggs
1 tablespoon lemon zest
3/4 cup sugar
1/2 cup water
1/2 cup lemon juice

Steps:

Grease a 10" tube pan.
Cake:.
Combine 3/4 cups flour, yeast, sugar and salt.
Combine warm milk and melted butter, gradually add to flour mixture, mixing for 2 minutes.
Add eggs, remaining 1 1/2 cups flour, and zest.
Beat vigorously for 2 minutes.
Spread dough evenly into pan.
over, let rise for 1 hour.
Towards the end of the cake's rising time, preheat oven to 375°F.
Syrup:.
Combine sugar and water in saucepan and bring to a boil over medium-high heat.
Simmer for about 10 minutes, until the syrup thickens.
Add lemon juice and remove from heat.
Bake cake for 22-25 minutes, until tester inserted into center comes out clean.
Remove from oven.
Brush half syrup over cake and allow to cool for 5 minutes.
Turn out onto a rack set over parchment or a pan.
Brush remaining syrup over newly exposed bottom crust.
Turn cake right side up onto plate and cool completely.
Serve with whipped cream and berries.

Nutrition Facts : Calories 393.5, Fat 17.2, SaturatedFat 10, Cholesterol 131.2, Sodium 184.7, Carbohydrate 53.4, Fiber 1.2, Sugar 25.6, Protein 7.2

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