Lemon-Drenched Lemon Cake

It's spring! Yay! Is it finally starting to look like spring where you are? Because it finally is where I...am..at (?)!

Flowering trees, flowering flowers, flowers on my front porch step. I think it's been this way for a while, actually, I just didn't notice because everything was under water (have I mentioned how it rains here?).

But this past week it has been sun-shiny grand. Like, eat out on the terrace grand (not my terrace...I don't have a terrace. I'd like one, though). Like get up at seven and start spring-cleaning without complaining grand. Like make a beautiful bright yellow cake grand!

This cake comes from Joy the Baker, and it was wonderful. Texturally it was some kind of mix between a yellow cake and an oil-based cake (poppyseed or something like that). The top was crisp, the inside was moist and spongy. It wasn't incredibly sweet, which for me is a good thing, although you could surely add whipped cream or even frosting to up the sweetness if you so desire.

Could have used more lemon though.

Kidding, kidding. I do advise, however, that you double the syrup recipe and maybe even halve the cake and spread it on between layers? Joy advises this, but I didn't do it, 'cause it seemed a bit...EXCESSIVE. But really, the syrup didn't penetrate as deeply as I might have liked, and Joy was right.

Also it bears mentioning that it would be entirely worth your time to just make the batter, and eat that.

Enjoy your springtime! I hope it is sunny where you are...at!

Lemon-Drenched Lemon Cake (from Joy the Baker)

For the Cakes:
2 2/3 cups all-purpose flour
2 1/2 teaspoons baking powder
pinch of salt
2 1/3 cups sugar
1/2 plump, moist vanilla bean, split lengthwise, seeds scraped out and reserved, or 1 1/2 teaspoons pure vanilla extract
6 large eggs, preferably at room temperature
2/3 cups heavy cream
zest of two lemons, finely grated
1 stick, plus 7 Tablespoons (15 Tablespoons) unsalted butter, melted and cooled

For the syrup:
1/3 cup water
1/4 cup sugar
juice of two lemons

Making the cakes:

Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8 1/2-4 1/2-inch loaf pans, dust the insides with flour and tap out the excess. Even if the pans are nonstick, it's a good idea to butter and flour them. Place the pans on an insulated baking sheet or on two regular sheets stacked one on top of the other.

Sift together the flour, baking powder and salt.

Put the sugar and the lemon zest in a large bowl, working with your fingers, rub them together until the sugar is moist and thoroughly imbued with the fragrance of lemon. Add the vanilla bean seeds and work them into the sugar. If you are using vanilla extract, add it later, after you have added the eggs.

Add the eggs and whisk them into the sugar, beating until they are thoroughly incorporated. Whisk in the extract (if using), then whisk in the cream. Continuing with the whisk, or switching to a large rubber spatula, gently stir in the dry ingredients in 3 or 4 additions; the batter will be smooth and thick. Finish by folding in the melted butter in 2 or 3 additions. Pour the batter into the pans, smoothing with a rubber spatula.

Bake for 55 to 60 minutes, or until a knife inserted into the center of the cakes comes out clean. As soon as the cake goes into the oven, make the syrup. After about 30 minutes in the oven, check the cakes for color- if they are browning too quickly, cover them lightly with foil tents.

Making the syrup:

Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil Remove the pan from heat and stir in the lemon juice. Pour the syrup into a heatproof bowl and let cool.

When the cakes test done, transfer them to a wire rack to cool for 5 minutes before unmolding them and turning them right side up on the rack. Place the rack over a baking sheet lined with wax paper and, using a thin skewer, cake tester or thin-bladed sharp knife, poke holes all over the cakes. Brush the cakes all over with the syrup, working slowly so that the cakes sop it up. Leave the cakes on the rack to cool to room temperature.


Cakebrain said...

Love lemons! I agree that drenching these types of cakes with tons of syrup works well to infuse lemony flavour. I have experienced the same before. But regardless the cakes look delicious even without!

Lena said...

You are killing me Ana!! Lemon cake? I am not unpacked enough to bake anything!

a. maren said...

thanks cakebrain! haha lena get to it! too bad i don't live in utah anymore you could just come over and have some!

Anonymous said...

This looks incredible! Adding it to my list of new recipes to try. :)

libby said...

drooling now

a. maren said...

yay! :)

Audrey Ellen said...

Nothing reminds me of spring more than lemon flavored treats!