Wednesday, May 22, 2019

Lemon cake with drizzle (regular and gluten-free) #recipe from author @DarylWoodGerber

 
This one made without frosting.

From Daryl:

I made these lovely lemon tea cakes for Sifting Through Clues. I adore lemon-y desserts. As I write this, I'm already craving lemon meringue pie.

What is it about sour paired with sweet that works so well? I remember as a kid loving lemon drops. My grandkids adore Sour Patch candies.  My husband couldn't get enough of sweet and sour stir-fry pork. 

I guess it's simply a delight for our taste buds. We make them work overtime when trying to figure out what is going down the gullet. Which means, of course, that our taste buds are not shy about exercise. I think we should keep them working hard, don't you? We don't want our taste buds to get fat and lazy.

Enjoy this delicious cake. I'm sharing both versions, regular and gluten-free. They're quite long because of the drizzle and syrup instructions. Lots of pictures at the end.

By the way, I made both the large loaf and mini loaf versions. For the large, I didn't frost and it was delicious. For the minis, I did, and they were delicious. You decide.  


Lemon Tea Cake
(Yield: l large or 5-6 small loaf cakes)

For the cake:
2 cups granulated sugar
5 tablespoons lemon zest, approximately 3-4 lemons
8 ounces unsalted butter, melted
4 large eggs, room temperature
3 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup lemon juice, no pulp, no seeds
3/4 cup buttermilk
1 teaspoon vanilla extract

For the syrup:
1/2 cup granulated sugar
1/2 cup lemon juice, no pulp, no seeds

For the frosting:
1 1/2 cups powdered sugar
3-4 tablespoons lemon juice, no pulp, no seeds

Preheat the oven to 350 degrees F. Spray 1 large or 5-6 mini loaf pans with nonstick oil. *Depends on the size of your pans.

Put the sugar and lemon zest in a bowl and stir well to let the lemon oil mix with the sugar.

Cream the butter and the lemon/sugar mixture.  Add the eggs and beat to combine.

In a small bowl, sift together the flour, baking powder, baking soda, and salt.

In another small bowl, combine the 1/4 cup lemon juice, the buttermilk, and the vanilla.

Add half of the flour mixture to the eggs/lemon/sugar mixture, then add half of the buttermilk mixture. Repeat and beat until smooth. 

If using the mini loaf pans, divide the batter evenly between the pans, filling about 2/3 full.

Bake mini loaf pans for 30-35 minutes or until a toothpick comes out clean. (Bake larger loaf pan 40-45 minutes.)

When the cakes are done, remove from the oven and let cool for about 15-20 minutes before removing from pan.

Meanwhile the cake is cooling, make the syrup. In a small saucepan, combine the sugar and lemon juice and bring to a boil. Turn the heat to simmer and cook until the syrup thickens, about 5 minutes. Set aside to cool.

After turning the cakes out of their pans, set on a tray lined with parchment paper and poke holes in the bottom of the cakes using a skewer.  Then drizzle half of the syrup over the holes. Turn the cakes over and drizzle the remaining syrup over the tops of the cakes. Smooth with the back of a spoon. Let cool.

While the cakes cool completely, make the frosting. In a small bowl, whisk together the powdered sugar and lemon juice to make a smooth but thin frosting.  Add more lemon juice or water, if necessary. Pour the frosting over the tops of the cakes and let the frosting firm up.  Serve immediately or cool in the refrigerator. By the way, these cakes do well in the freezer. Wrap tightly in saran wrap and store in freezer bags.



Lemon Tea Cake
Gluten-free
(Yield: 1 large or 5-6 small loaf cakes)

For the cake:
2 cups granulated sugar
5 tablespoons lemon zest, approximately 3-4 lemons
8 ounces unsalted butter, melted
4 large eggs, room temperature
3 cups gluten-free flour
1 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 cup lemon juice, no pulp, no seeds
3/4 cup buttermilk
1 teaspoon vanilla extract

For the syrup:
1/2 cup granulated sugar
1/2 cup lemon juice, no pulp, no seeds

For the frosting:
1 1/2 cups powdered sugar
3-4 tablespoons lemon juice, no pulp, no seeds


Preheat the oven to 350 degrees F. Spray 1 large or 5-6 mini loaf pans with nonstick oil. *Depends on the size of your pans.

Put the sugar and lemon zest in a bowl and stir well to let the lemon oil mix with the sugar.

Cream the butter and the lemon/sugar mixture.  Add the eggs and beat to combine.

In a small bowl, sift together the gluten-free flour, xanthan gum, baking powder baking soda, and salt. (*Note the extra baking powder for the gluten-free version of the cake.)

In another small bowl, combine the 1/4 cup lemon juice, the buttermilk, and the vanilla.

Add half of the gluten-free mixture to the eggs/lemon/sugar mixture, then add half of the buttermilk mixture. Repeat and beat until smooth. 

If using the mini loaf pans, divide the batter evenly between the pans, filling about 2/3 full.

Bake mini loaf pans for 30-35 minutes or until a toothpick comes out clean. (Bake larger loaf pan 40-45 minutes.)

When the cakes are done, remove from the oven and let cool for about 15-20 minutes before removing from pan.

Meanwhile the cake is cooling, make the syrup. In a small saucepan, combine the sugar and lemon juice and bring to a boil. Turn the heat to simmer and cook until the syrup thickens, about 5 minutes. Set aside to cool.

After turning the cakes out of their pans, set on a tray lined with parchment paper and poke holes in the bottom of the cakes using a skewer.  Then drizzle half of the syrup over the holes. Turn the cakes over and drizzle the remaining syrup over the tops of the cakes. Smooth with the back of a spoon. Let cool.

While the cakes cool completely, make the frosting. In a small bowl, whisk together the powdered sugar and lemon juice to make a smooth but thin frosting.  Add more lemon juice or water, if necessary. Pour the frosting over the tops of the cakes and let the frosting firm up.  Serve immediately or cool in the refrigerator. By the way, these cakes do well in the freezer. Wrap tightly in saran wrap and store in freezer bags.





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SIFTING THROUGH CLUES buy link
The latest Cookbook Nook Mystery (#8), available in trade paperback and e-book.

What's it about?


Book clubs from all over have descended on Crystal Cove to celebrate the library’s Book Club Bonanza week, and Jenna Hart has packed the Cookbook Nook with juicy reads and tasty cookbooks. But she’s most excited about spending an evening with the Mystery Mavens and their moveable feast, when they will go from house to house to share different culinary treats and discuss the whodunit they’re all reading. It’s all good food and fun for the savvy armchair detectives, until one of the members of the group is found murdered at the last stop on the tour.



As if that weren’t enough to spoil her appetite, Jenna discovers that all the evidence points to her friend Pepper as being the guilty party. And with Pepper’s chief-of-police daughter too close to the case to be impartial, Jenna knows she’ll have to step in to help clear her friend’s name before a bitter injustice sends her to jail. Sifting through the clues, Jenna unearths any number of possible culprits, but she’ll have to cook up a new way to catch the killer before Pepper’s goose is cooked.



Includes tasty sweet and savory recipes!

SAVOR THE MYSTERY!
 
Friend Daryl and Avery on Facebook
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Plus check out my website
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A SOUFFLÉ OF SUSPICION, the 2nd French Bistro Mystery.
Can Mimi prove her chef innocent before the chef gets dusted?
Click here to order.

A DEADLY ÉCLAIR, the 1st French Bistro Mysteries, in all formats.
Can Mimi clear her name before the killer turns up the heat?
Click here to order.

SIFTING THROUGH CLUES, the 8th Cookbook Nook Mystery.
Sifting through the clues, Jenna unearths any number of possible culprits, but she’ll have to cook up a new way to catch the killer before her friend Pepper’s goose is cooked. 
Click here to order


WREATH BETWEEN THE LINES, the 7th Cookbook Nook Mystery.
Jenna Hart is busy decking the halls and ducking a killer
Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery by Avery Aames.
Finally there's going to be a cheese festival in Providence!
Click to order.

GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?
Click to order

DAY OF SECRETS, a stand-alone suspense
A mother he thought was dead. A father he never knew. An enemy that wants them dead.
Click here to order


10 comments:

  1. Wow! Lemony goodness!

    ReplyDelete
    Replies
    1. And this morning I made lemon poppyseed muffins. I'll share those soon. Delish. ;) ~ Daryl

      Delete
    2. Oh my gosh, I love lemon poppyseed muffins! Well, actually I love anything that starts with Lemon! And any bread that has Poppyseeds as one of the ingredients! I don't bake very often (I'm the only one who eats sweets at my house) so I am very choosy when I decide to bake! Either of those recipes will up my want probably to need! lol Have a great day!
      teddi1961(at)arcemont(dot)com

      Delete
  2. Love lemon anything - so thanks for a yummy sounding recipe!!

    ReplyDelete
  3. Oh how I love lemon. Thanks for the recipe!

    ReplyDelete
  4. Add this to my recipes from you. Sifting Thru the Clues is in my summer reading stack.

    ReplyDelete