Rose-Lemon Glazed Cake Recipe

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Rose-Lemon Glazed Cake
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Ingredients
16
Count
Nutrition
502
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan.
  2. Sift the flour, baking soda and baking powder together in a medium mixing bowl. Set aside.
  3. In a medium bowl with an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about four minutes.
  4. Beat in the eggs, zest and lemon extract, and mix for two minutes.
  5. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until combined.
  6. Add half the sour cream, mixing slowly yet constantly, and then add the rest of the flour and sour cream.
  7. 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.
  8. Cool in the pan for 10 minutes, then invert onto a cake rack.
  9. Next, make the glaze. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl.
  10. Add the juice and whisk to break up any lumps.
  11. Place the cake on your cake plate (which must have a lip!).
  12. 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.
  13. Spoon-drizzle the syrup over the cake. If you have time, keep re-basting the cake with glaze that pools on the plate.
  14. For the candied rose petals: Pinch off the bitter, white section at the base of each petal.
  15. Whisk egg white and water together. Dip each petal in egg mixture or gently brush both sides each petal.
  16. Place petals, convex side down to drain on wax paper.
  17. 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.
  18. Store in covered container in refrigerator. Good for about a month.
  19. Note: these egg whites are not cooked, so use whatever needed precautions for raw eggs (always best to use the freshest eggs possible).
  20. 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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 501.82 Kcal (2101 kJ)
Calories from fat 248.4 Kcal
% Daily Value*
Total Fat 27.6g 42%
Cholesterol 70.41mg 23%
Sodium 435.49mg 18%
Potassium 794.93mg 17%
Total Carbs 58.52g 20%
Sugars 32.11g 128%
Dietary Fiber 0.42g 2%
Protein 6.45g 13%
Vitamin C 2.4mg 4%
Vitamin A 0.1mg 5%
Iron 0.3mg 2%
Calcium 66.2mg 7%
Amount Per 100 g
Calories 385.13 Kcal (1612 kJ)
Calories from fat 190.64 Kcal
% Daily Value*
Total Fat 21.18g 42%
Cholesterol 54.04mg 23%
Sodium 334.23mg 18%
Potassium 610.09mg 17%
Total Carbs 44.92g 20%
Sugars 24.64g 128%
Dietary Fiber 0.32g 2%
Protein 4.95g 13%
Vitamin C 1.8mg 4%
Vitamin A 0.1mg 5%
Iron 0.3mg 2%
Calcium 50.8mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.3
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

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