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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Light spongy citrus cake can use a variety of oils. Recipe calls for lemon oil, however orange and lime have also been used. Ingredients:
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
8 tablespoons unsalted butter, at room temperature |
1 1/2 cups sugar |
1 teaspoon vanilla |
3/4 teaspoon lemon extract |
4 eggs |
2 egg yolks |
1 cup 1% fat buttermilk |
1/4 cup water |
1/4 teaspoon lemon extract |
1/3 cup sugar |
1 tablespoon rum |
Directions:
1. Preheat oven to 325°F.
2. Grease and flour pan.
3. Sift together flour, baking poweder and salt.
4. beat butter on medium-high speed until smooth, 1 to 2 minutes.
5. gradually add the sugar, beating until light and fluffy 3 to 5 mintues.
6. Add the vanilla extract and lemon oil and continue to beat.
7. Add the eggs and yolks one at a time, beating well after each addition.
8. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, until the batter is smooth.
9. Spoon into prepared pan and bake until the toothpick inserted into the center of the cake comes out clean, about 50 minutes.
10. Transfer to wire rack and let cool in pan for 10 minutes.
11. Make glaze by combining all ingredients until sugar dissolves.
12. Set rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.
13. Brush the warm cake with the glaze.
14. Let cool completely before serving.
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