Lemon Yeast Cake from King Arthur

Submitted by Bonnie G #2

"A nice light cake to serve with all the fresh strawberries and raspberries that come with Spring Gardens. I've certainly guessed at serving size but it turns out a 10" cake"

 

• Ready In: 55mins
• Ingredients: 11
• Yields: 1 10
• Serves: 8

ingredients

• Cake

• 2 1⁄4 cups unbleached all-purpose flour, divided
• 1 1⁄4 teaspoons instant yeast
• 1⁄4 cup sugar
• 1⁄2 teaspoon salt
• 1⁄2 warm milk
• 10 tablespoons unsalted butter, melted
• 4 eggs
• 1 tablespoon lemon zest

• Syrup

• 3⁄4 cup sugar
• 1⁄2 cup water
• 1⁄2 cup lemon juice

directions

1. Grease a 10" tube pan.

2. Cake:

3. Combine 3/4 cups flour, yeast, sugar and salt.
4. Combine warm milk and melted butter, gradually add to flour mixture, mixing for 2 minutes.
5. Add eggs, remaining 1 1/2 cups flour, and zest.
6. Beat vigorously for 2 minutes.
7. Spread dough evenly into pan.
8. over, let rise for 1 hour.
9. Towards the end of the cake's rising time, preheat oven to 375°F.

10. Syrup:

11. Combine sugar and water in saucepan and bring to a boil over medium-high heat.
12. Simmer for about 10 minutes, until the syrup thickens.
13. Add lemon juice and remove from heat.
14. Bake cake for 22-25 minutes, until tester inserted into center comes out clean.
15. Remove from oven.
16. Brush half syrup over cake and allow to cool for 5 minutes.
17. Turn out onto a rack set over parchment or a pan.
18. Brush remaining syrup over newly exposed bottom crust.
19. Turn cake right side up onto plate and cool completely.
20. Serve with whipped cream and berries.

Reviews

[maryloumitchell]

So far so good! On the plate cooling. The top of my cake is not smooth but the underside looked much like the photo. I decided to plate ut right side up. I had to substitute measurements to grams as i’m in Australia which can change the outcome a little. This is for my Bake Group that meets tommorow and Yeast baking is the theme. I’d love to tuck into a piece now but will wait. It’ll be interesting to see how it is tomorrow. What a great recipe!!

 

[Edith K.]

What are the white crystals on the top of the cake in the photos? I made this cake according to the directions. It was delicious based on all the comments, but there were no decorative crystals on mine.

 

[piecethepast]

Turned out very well. A nice light cake, not too sweet, sweetened by the syrup. The larger amount of flour worked for me, 2 1/4 cups NOT 1 1/4. It didn't look like it rose much after an hour or so, but it rose beautifully in the oven. Twenty-two minutes was a perfect time in my electric oven.

 

[bsas_78]

I am confused in the amount of flour needed. Ingredient list says 1 1/4 cup, butninstructions say to use first 3/4 and then 1 1/2 cup remaining for the following step. Can you please clarify?

 

[Annacia]

Photo may be seen here (in Savor): http://feastyoureyes.smugmug.com/<br/>I don't think that I have ever made a cake with yeast but it works great. The texture can best be described as a firm angel food. The lemon taste in the cake is very mild and with the ask for sugar (I used Splenda) it's not at all sweet. I added another 14 cup of Splenda to suite our taste. The glaze on the other hand packs a lemon punch when sampled but when it's absorbed by the cake it's wonderful. Mine set to make a crisp thin coating that crunched when sliced. I want to say that the recipe would work perfectly fine without the extra sweetening that I added for personal taste only. It's also fun to watch your cake rising! :D