Lemon Cake With Crackly Caramel Glaze Food

LEMON DRIZZLE CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 10-cup nonstick bundt pan generously with cooking spray.
• Sift the flour, baking powder and salt into a medium bowl and stir to combine.
• Cream the butter, granulated sugar and lemon zest in a stand mixer fitted with the paddle attachment on medium-high speed until lightened, about 2 minutes. Add the eggs one a time, making sure each is fully combined before adding the next and stopping to scrape down the sides of the bowl once. Turn the speed to low and add half of the flour mixture; mix until combined. Add the milk and vanilla and mix until combined, then scrape down the sides of the bowl. Add the remaining flour mixture and mix until combined, then turn the speed up to medium and mix until the batter is smooth, a few seconds.
• Spread the batter into the prepared pan and bake until a tester inserted in the center of a side comes out clean, about 40 minutes. Cool on a rack for 10 minutes, then unmold onto the rack and let cool completely.
• For the glaze: Combine the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Beat on low speed until smooth. Add 2 tablespoons lemon juice and mix until smooth and pourable but not runny; add the remaining tablespoon of lemon juice if needed. Pour the glaze evenly over the cake and let drip down the sides.

LEMON CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
• Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
• Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
• Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
• For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.

LEMON CAKE WITH CRACKLY CARAMEL GLAZE

Steps:

• 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).

CITRUS GLAZE

Steps:

• Add the powdered sugar, zest, juice, and salt to a medium mixing bowl and whisk until smooth.
• Drizzle immediately over the completely cooled cake or store glaze in the refrigerator in an airtight container for up to 2 days. Stir well before using.
• Arrange a rack in the middle of the oven and heat to 375 degrees F.
• Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
• Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.
• With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.
• Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or 40 minutes in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.
• Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.

GLAZED LEMON CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, pudding mix, oil and eggs; beat on low speed or 30 seconds. Beat on medium for 2 minutes. Gradually beat in soda just until blended. , Pour into a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. , In a small bowl, combine the confectioners' sugar and lemon juice until smooth; carefully spread over warm cake. Cool on a wire rack.

CHOCOLATE-PEANUT BUTTER CAKE WITH SALTED CARAMEL GLAZE

Steps:

• Preheat oven to 350 degrees F. Lightly spray 10-inch fluted tube pan with cooking spray; set aside. In bowl stir together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
• In large mixing bowl beat butter with an electric mixer on low to medium speed 30 seconds. Add sugar; beat until fluffy. Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Beat in sour cream and vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
• Divide batter into two bowls. Stir melted chocolate into half the batter until well combined. Stir peanut butter into remaining half until well combined.
• Alternately drop spoonfuls of batter into prepared pan. Use a small metal spatula or butter knife to gently swirl the batters together (no not overmix).
• Bake in preheated oven 40 to 45 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on wire rack. Remove cake from pan; cool thoroughly on wire rack. Drizzle cake with half of the Salted Caramel Glaze. If desired, sprinkle with Sea Salt. Pass remaining sauce.

LEMON CAKE FROM SCRATCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8-inch cake pans, tapping out excess flour.
• Whisk flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
• Beat butter and sugar in a large bowl using an electric mixer until light and fluffy. Beat eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition before adding the next. Beat lemon juice into butter mixture. Beat flour mixture, alternating with buttermilk, into butter mixture until batter is just combined. Divide batter between the prepared cake pans.
• Bake in the preheated oven until cake pulls away from sides of pan, 32 to 35 minutes. Cool cakes in pans for 10 minutes. Run a knife around the edges of pan and invert cake onto a wire rack to cool.