Rose Lemon Glazed Cake Food

LEMON ROSé LOAF CAKE WITH ROSé GLAZE

Steps:

• Preheat oven to 350.
• Zest two of your lemons (about 1 teaspoon) and add to a large bowl with the sugar. Use your fingers to combine until zest is evenly dispersed with sugar.
• Add butter and use a hand mixer to cream together for 5 minutes, until light and fluffy.
• Add eggs one at time, fully combining after each one. Mix for an additional 2 minutes.
• In a separate bowl, whisk together flour, baking powder and salt.
• Add half of the dry ingredients to the butter and sugar and mix on low speed.
• Add milk and mix, and then add remaining dry ingredients and mix until just combined.
• Scoop batter into a buttered loaf pan and smooth top. Bake for 45-55 minutes, until a toothpick comes out clean.
• While cake bakes, juice lemons until you have ¼ cup lemon juice. Combine with rosé and let sit until cake is done.
• Remove cake from oven and let cool for 10 minutes.
• Poke holes in cake, and then pour half of the lemon juice and rosé mixture all over. Let cake cool completely.
• When ready to serve, whisk together powdered sugar and remaining lemon juice mixture until a thick, but pourable glaze forms (add more liquid or sugar as necessary!)
• Remove cake from pan and pour glaze on top.

ROSE AND LEMON LAYER CAKE

Steps:

• Preheat oven to 350˚. Spray 2 (6-inch) round cake pans with baking spray with flour.
• In a large bowl, beat butter, sugar, and lemon zest with a mixer at medium-high speed until fluffy. Add eggs, one at a time, beating until mixture is smooth. Beat in rose water.
• In a medium bowl, whisk together flour, baking powder, and baking soda. Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture, beating just until mixture is smooth. Stir in sour cream. Spoon batter into prepared pans.
• Bake until a wooden pick inserted in centers comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Using a serrated knife, cut cakes in half horizontally.
• Spread lemon curd in between cake layers. Spread a thin layer of Rose Frosting over top and sides of cake. Spoon remaining frosting into a pastry bag fitted with a large fluted tip*. Pipe rosettes over top and sides of cake. Cover and refrigerate for up to 3 days.
• In the top of a double boiler, whisk together sugar and egg whites until combined. Cook, without stirring, over simmering water until a candy thermometer registers 140˚.
• Immediately pour mixture into the work bowl of a heavy-duty stand mixer, and beat at high speed for 10 minutes. Reduce speed to medium-low, and add butter, 2 tablespoons at a time, beating just until combined after each addition. Beat in rose water until combined. Add food coloring until desired shade of buttercream is reached. Store, covered, at room temperature until ready to use.

LEMON ROSE BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F. Spray a Rose bundt pan with nonstick spray and dust with flour; set aside.
• In a large bowl, whisk to combine flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with paddle attachment, beat butter and sugar together on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, until fully combined. Beat in lemon juice and zest, then reduce speed to low. Add flour in 3 additions, alternating with buttermilk, and beginning and ending with flour.
• Remove bowl from stand and measure out 1 1/2 cup batter, place in a medium bowl and stir together with strawberry jam and 2 drops red food gel. Add 1/2 of remaining plain batter into bottom of bundt pan. Spoon batter with jam over evenly. Top with remaining plain batter and run a knife through the pan to swirl the batters together.
• Place bundt pan on a parchment lined baking sheet to keep cake level and bake on middle rack until a cake tester inserted in the middle comes out clean, about 50-60 minutes. Cool for 10 minutes, then invert onto a wire rack to cool completely.
• To make glaze, place confectioners sugar in the bowl of a stand mixer fitter with the whisk attachment. Add pomegranate juice and beat, starting on low, until smooth and thick. Add more pomegranate juice as needed to make the glaze thick and pourable. Add drops of red food gel to give the glaze a bright red rose color.
• Spoon half of the glaze over the cooled cake, coating completely. Let the glaze dry, about 15 minutes, then spoon over remaining glaze to give the cake an even coating.

ROSE-LEMON GLAZED CAKE

Steps:

• 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.

LEMON-GLAZED LEMON ANGEL FOOD CAKE

Steps:

• Preheat oven to 325.
• Beat egg whites until frothy; add salt, cream of tartar and lemon oil and vanilla extract. Continue beating until they form stiff but not dry peaks. Using a rubber spatula, gradually fold in the sugar a few tablespoons at a time.
• Using the same rubber spatula, gradually fold in the flour, one quarter at a time. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring. You just went to all that work the whip up the egg whites, don't want to beat them to death.
• Pour batter into an ungreased, 9-inch angel food cake pan (you know the one with the tube in the center, not a bundt pan).
• Bake one hour or until top is golden brown and the cake pulls away from pan sides.
• Remove cake from oven . Cool in the pan ten minutes and then invert pan and let cake stand upside down for an hour or until cooled.
• You might let the cake stand over a plate in case your oven was funky and the cake plops out of the pan prematurely. Hey, it happens.
• While cake is cooling prepare the glaze. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest. Let stand ten minutes before glazing the cake as it thickens a little. Serve immediately.

LEMON ROSE BUNDT CAKE WITH MINI ROSE BUNDT CAKES

Steps:

• Preheat oven to 350 degrees F.
• Spray a rose Bundt pan and mini rose Bundt pan with nonstick spray.
• In a mixer fitted with the whisk attachment, combine cake mix, pudding mix, eggs and rose soda. Add oil, mix until smooth.
• Divide batter into prepared pans, bake until tester inserted in the center comes out clean, about 35 minutes for the large cake, about 20 minutes for the mini cakes.
• Cool on wire racks.
• In a bowl, combine confectioners' sugar, water and rose syrup. Whisk to form a smooth glaze. Pour glaze into a resealable plastic bag, snip off a corner and drizzle glaze on cooled cakes.

LEMON-ROSEMARY LAYER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition. Beat in the lemon juice, zest and rosemary., Transfer to three greased and floured 9-in. round baking pans. Bake at 350° until edges begin to brown, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, lemon zest and juice; beat until smooth., Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.

LEMON GLAZED CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in oil, 1/2 cup water and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar. Beat in the melted butter and 1 tablespoon water. Poke holes in the top of the cake and pour glaze over.

LEMON ROSE BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Crush rose petals in a small bowl.
• Whisk flour, baking powder, baking soda, salt, and lemon zest together in a bowl. Add rose petals and set aside.
• Mix sugar and egg together in a separate bowl. Add rose water and lemon juice. Stir in vanilla bean seeds. Pour egg mixture over flour mixture; stir until combined. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 5 to 10 minutes; invert onto a cooling rack.
• Whisk powdered sugar and rose water together to make glaze. Pour glaze over lemon bread.