Rose-Lemon Glazed Cake

Recipe by Susiecat too
READY IN: 1hr 40mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan.
  • Sift the flour, baking soda and baking powder together in a medium mixing bowl. Set aside.
  • In a medium bowl with an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about four minutes.
  • Beat in the eggs, zest and lemon extract, and mix for two minutes.
  • Reduce the mixer to the lowest speed, add half the flour mixture, and mix until combined.
  • Add half the sour cream, mixing slowly yet constantly, and then add the rest of the flour and sour cream.
  • 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.
  • Cool in the pan for 10 minutes, then invert onto a cake rack.
  • Next, make the glaze. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl.
  • Add the juice and whisk to break up any lumps.
  • Place the cake on your cake plate (which must have a lip!).
  • 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.
  • Spoon-drizzle the syrup over the cake. If you have time, keep re-basting the cake with glaze that pools on the plate.
  • For the candied rose petals: Pinch off the bitter, white section at the base of each petal.
  • Whisk egg white and water together. Dip each petal in egg mixture or gently brush both sides each petal.
  • Place petals, convex side down to drain on wax paper.
  • 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.
  • Store in covered container in refrigerator. Good for about a month.
  • Note: these egg whites are not cooked, so use whatever needed precautions for raw eggs (always best to use the freshest eggs possible).
  • 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.
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