1/2 Photos of Rose-Lemon Glazed Cake
1 hr 40 mins
Susiecat too's Note:
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.
My Private Note
Units: US | Metric
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 3 large eggs, at room temperature
- 1 tablespoon grated lemon zest
- 2 teaspoons lemon extract
- 1 cup sour cream
Candied Rose Petals
- 1Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan.
- 2Sift the flour, baking soda and baking powder together in a medium mixing bowl. Set aside.
- 3In a medium bowl with an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about four minutes.
- 4Beat in the eggs, zest and lemon extract, and mix for two minutes.
- 5Reduce the mixer to the lowest speed, add half the flour mixture, and mix until combined.
- 6Add half the sour cream, mixing slowly yet constantly, and then add the rest of the flour and sour cream.
- 7Pour 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.
- 8Cool in the pan for 10 minutes, then invert onto a cake rack.
- 9Next, make the glaze. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl.
- 10Add the juice and whisk to break up any lumps.
- 11Place the cake on your cake plate (which must have a lip!).
- 12While 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.
- 13Spoon-drizzle the syrup over the cake. If you have time, keep re-basting the cake with glaze that pools on the plate.
- 14For the candied rose petals: Pinch off the bitter, white section at the base of each petal.
- 15Whisk egg white and water together. Dip each petal in egg mixture or gently brush both sides each petal.
- 16Place petals, convex side down to drain on wax paper.
- 17When 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.
- 18Store in covered container in refrigerator. Good for about a month.
- 19Note: these egg whites are not cooked, so use whatever needed precautions for raw eggs (always best to use the freshest eggs possible).
- 20Serve each piece with a few candied rose petals, or serve the whole cake at the table with rose petals sprinkled over and around it.
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Nutritional Facts for Rose-Lemon Glazed Cake
Serving Size: 1 (85 g)
Servings Per Recipe: 16
- Amount Per Serving
- % Daily Value
- Calories 292.1
- Calories from Fat 140
- Total Fat 15.6 g
- Saturated Fat 9.4 g
- Cholesterol 76.4 mg
- Sodium 127.5 mg
- Total Carbohydrate 35.4 g
- Dietary Fiber 0.4 g
- Sugars 23.8 g
- Protein 3.4 g
The following items or measurements are not included: