Last updated on July 1st, 2016
Today, because it’s bitterly cold here, and also because my driveway has turned into a skating rink, I thought I should make something bright and sunny to eat. And what could be cheerier than a rose-scented lemon cake?
You can find the Jubilee pan at better kitchen supply stores. Or, you can save a few bucks, and buy it online.
Here’s the recipe in photographic steps, followed by a printer-friendly, copy-and-paste version:
No standing mixer for you?
Use a large bowl and a hand-held electric mixer.
No hand-held electric mixer in your batterie de cuisine?
Use a large bowl and a stout spoon, just as all cake-bakers did in the 19th- and early-20th centuries. Those bakers had the highly-defined bodies of Greek gods! Picture six-pack abs. And bulging biceps.
Now would be a good time to take a cold shower.
My favorite rose water comes from Nielson-Massey. It’s easy to find.
BUT KEVIN, BAKING SPRAY CONTAINS UNGODLY INGREDIENTS!!!
Calm down there, Gladys. Baking spray may not be the healthiest thing on earth. But it is far less harmful than the exhaust that I and others are forced to breath every time you twist the ignition in your car. If you’d prefer to coat your pan with butter and flour, by all means do so. But I can’t guarantee that your cake won’t stick.
And add the juice of one of the lemons you previously zested. As you can see, I used a clever lemon-squeezing gadget for the job. These devices work really well, and they are not expensive.
Oh. You could also add a short splash of rose water to the glaze.
But this work, no matter how handsome and sculptural it may be, is meant to be eaten!
Folks, this isn’t just a lemon and rose cake.
It’s a mouth orgasm.
Don’t make me beg you to try it.
And here, as promised, is a copy-and-paste version of the above:
Kevin’s Lemon and Rose Cake
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for about 12 servings
For the cake:
2 sticks (1/2 pound) unsalted butter, softened to room temperature
1 teaspoon salt
2 cups sugar
1 cup Greek yogurt
1 teaspoon culinary grade rose water (optional)
3 cups flour, sifted with 2 teaspoons baking powder
The grated zest of 2 lemons
For the Glaze:
1 1/2 cups confectioners’ sugar
The juice of 1 lemon
Adjust oven rack to lower-middle position; preheat oven to 350°F
In the bowl of a standing mixer (or a large bowl, if you are using hand-held electric beaters), beat the butter, salt, and sugar at low speed until combined. The increase the speed to medium, and beat until light and fluffy.
Add the eggs one at a time, beating well after each addition. Then beat in the yogurt and the rose water. With machine running at low speed, gradully add the sifted flour and baking powder mixture, followed by the lemon zest. Increase the speed to medium, and beat only until the flour disappears into the mix.
Thoroughly spray a Bundt pan with baking spray (baking spray contains flour). Then scoop the batter into the pan, and smooth the top with a spatula.
Bake until a skewer inserted into the cake comes out mostly clean — about 1 hour. Let cool in the pan for 15 minutes, then unmold the cake onto a plate or platter.
As the cake continues to cool, make the glaze: Put the confectioners’ sugar into a medium bowl, add the juice of 1 lemon, and whisk until perfectly smooth. Drizzle this glaze all over the cake. The glaze will firm up as it cools.
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