Rose-Lemon Glazed Cake

Total Time
1hr 40mins
Prep
1 hr
Cook
40 mins

A spring-summer dream come true, perfect for bridal showers, afternoon tea, or a decadent breakfast with a cup of coffee or tea. This recipe comes from "The California Cook: Casually Elegant Recipes with Exhilarating Taste" by Diane Rossen Worthington. The active work time includes making candied rose petals -- if you don't intend to make that part, subtract about 20-25 minutes from the active time.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan.
  2. Sift the flour, baking soda and baking powder together in a medium mixing bowl. Set aside.
  3. In a medium bowl with an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about four minutes.
  4. Beat in the eggs, zest and lemon extract, and mix for two minutes.
  5. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until combined.
  6. Add half the sour cream, mixing slowly yet constantly, and then add the rest of the flour and sour cream.
  7. Pour the mixture into the prepared bundt pan and bake for 35-40 minutes or until a cake tester or toothpick inserted into the thickest part of the cake comes out clean.
  8. Cool in the pan for 10 minutes, then invert onto a cake rack.
  9. Next, make the glaze. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl.
  10. Add the juice and whisk to break up any lumps.
  11. Place the cake on your cake plate (which must have a lip!).
  12. While the cake is still warm, using a long skewer (or just a toothpick), poke holes all around the top of the cake, stopping an inch or so shy of the bottom.
  13. Spoon-drizzle the syrup over the cake. If you have time, keep re-basting the cake with glaze that pools on the plate.
  14. For the candied rose petals: Pinch off the bitter, white section at the base of each petal.
  15. Whisk egg white and water together. Dip each petal in egg mixture or gently brush both sides each petal.
  16. Place petals, convex side down to drain on wax paper.
  17. When drained but still damp, sprinkle both sides with sugar. Shake off excess, place on fresh waxed paper and dry at room temperature for 12 hours.
  18. Store in covered container in refrigerator. Good for about a month.
  19. Note: these egg whites are not cooked, so use whatever needed precautions for raw eggs (always best to use the freshest eggs possible).
  20. Serve each piece with a few candied rose petals, or serve the whole cake at the table with rose petals sprinkled over and around it.
Most Helpful

5 5

I opted out of the rose petals part of this recipe, but was definitely attracted by the LEMONYNESS of the cake, so . . . I did use a very rounded measure of lemon zest in the cake & was generous with the lemon extract, too, but then I do love lemon! Shared this with neighbors as well, & they were much impressed! Thanks for a great recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]

5 5

Well, I can't say much more than "Thank you!" I made this for my Bird, and WOW did she ever thank me for it! I used a spring-form bundt pan, and roses from our rose bushes. The directions are written well and easy to follow. We didn't use the candied rose petals, as the thought of raw egg-whites sitting out for 12hours at room temperature kinda scared us off. The flavor of the cake didn't have as much lemon as I expected, UNTIL I added the wonderful glaze icing! The flavor of the rose water was definitely there. It was wonderfully subtle and mild. This cake was so deliciously moist!!!! I didn't have as much glaze as I expected, so there was no need to "re-baste" at all. It was a perfectly proportioned amount. Again, thank you so much for sharing this fabulous recipe! ~Buddha