Lemon Cake With Crackly Caramel Glaze

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MAKE THE CAKE:
  • Preheat the oven to 375°F
  • Butter and flour a 12-cup Bundt pan. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form.
  • Gradually beat in 1/2 cup of the sugar.
  • In a medium bowl, whisk the cake flour, baking powder and salt.
  • In a large bowl, using an electric mixer, beat the 6 egg yolks with the water, olive oil, vanilla, lemon zest and the remaining 1 cup of sugar.
  • Add the dry ingredients and beat until the batter is smooth.
  • Using a spatula, fold in the beaten egg whites until no streaks remain.
  • Spoon the batter into the prepared Bundt pan.
  • Bake the cake for 35 to 40 minutes, until springy to the touch.
  • Let cool for 20 minutes, then invert the cake onto a rack to cool completely.
  • Lower the oven temperature to 350°.
  • MAKE THE LIMONCELLO SYRUP:
  • In a small saucepan, simmer the water and sugar over moderate heat just until the sugar is dissolved, about 5 minutes.
  • Let cool, then stir in the limoncello.
  • Brush the syrup all over the cake, allowing it to soak inches
  • MAKE THE CARAMEL TOPPING:
  • Line a large baking sheet with parchment paper.
  • In a heavy saucepan, stir the sugar with the cream of tartar and water until sandy.
  • Wash down the side of the pan with a moistened pastry brush to remove any sugar crystals.
  • Bring the mixture to a boil over moderately high heat and cook without stirring until a deep honey-colored caramel forms, about 5 minutes.
  • Remove from the heat.
  • Carefully swirl the pan to cool the caramel slightly, then pour it onto the baking sheet in a rough round.
  • Using an offset spatula, spread the caramel into a 13-inch round and let stand until slightly cooled but still pliable, about 5 minutes.
  • Invert the caramel round over the cake and peel off the parchment paper.
  • Gently press the caramel onto the cake before it hardens to help it conform.
  • If the caramel hardens as you work, place the caramel-coated cake in the oven for 2 to 3 minutes, just to soften the caramel.
  • When the caramel has hardened, serve with Lime-Yogurt Mousse (recipe to follow).
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