Ingredients: |
Ingredients: For the cake:
2 sticks (½ lb.) unsalted butter, softened to room temperature
1 tsp. salt
2 c white granulated sugar
5 eggs
1 c Greek yogurt (plain or lemon flavored)
1 tsp culinary grade rose water (optional, but wonderful!)
3 c flour, sifted with 2 tsp baking powder (recommend cake flour for silky moistness, but can use all-purpose flour)
Grated zest of 2 lemons
For the glaze:
1½ c confectioners' sugar
Juice of 1 lemon
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Directions: |
Directions:Adjust oven rack to lower-middle position; preheat oven to 350º F.
In a standing mixer bowl (or a large bowl, if you are using hand-held electric beaters), beat the butter, salt and white sugar at low speed until combined. Then 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, gradually 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 large Bundt pan with baking spray, then scoop the batter into the pan, smoothing it with a spatula. (This is a big cake: I use a 10-cup Jubilee bundt pan but any large Bundt pan will do nicely.)
Bake until a skewer inserted into the cake comes out mostly clean -- about 1 hour. Let cook in the pan for 15 minutes, then unmold the cake onto a plate or platter.
As the cake cools, 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. |
This recipe for Lemon and Rose Cake is from