Today I made and re-photographed this Lemon Drenched Lemon Cake for a project I am working on with Retail Relay. Also, for a dinner party Brian and I are going to tonight. Except this time, I am topping it with Blackberry Compote. MmmHmm...
Happy Weekend, Everyone!
This recipe makes 2 cakes. After reading some comments from Joy's readers I would not recommend trying to bake this cake in any pan other than loaf pans. Also, I used ALL of the syrup. I just kept brushing layer upon layer of syrup over the tops of the cakes, allowing each application to soak in before adding another. And, when there was just a bit left in the bowl, I poured it onto the serving plate and plopped the cakes right on top of it, allowing the bottoms to soak it up and get nice and lemon-y. If you're not a lemon fanatic like me, you might want to only use 1/2 the syrup.
Lemon Drenched Lemon Cakes
Recipe adapted from Dorie Greenspan via Joy the Baker. Be sure to check out the lovely pictures of this cake on Joy's site, since I was a bit of a slacker and didn't get many...
- 2-2/3 cups all-purpose flour
- 2-1/2 tsp baking powder
- pinch of salt
- 2-1/3 cups sugar
- 1-1/2 tsp vanilla
- 6 large eggs, preferably at room temperature
- 2/3 cup heavy cream
- zest of 2 lemons, finely grated
- 1 stick, plus 7 tbsp unsalted butter (15 tbsp total), melted and cooled
- 1/3 cup water
- 1/4 cup sugar
- juice of two lemons
- Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9x5-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.
- 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 eggs and whisk them into the sugar, beating until they are thoroughly incorporated. Whisk in the extract, 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.
- 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.
- 3 cups fresh or frozen blackberries
- 1/2 cup water
- 1/2 cup sugar
- 1 cinnamon stick
Place all ingredients in a medium saucepan over medium heat. Bring to a strong simmer for 20 minutes, stirring occasionally, until compote has thickened and reduced. Allow to cool, and serve over slices of cake.