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Lemon Wildflower Cake

Lemon Wildflower Cake
Baked in our wildflower cake pan, this lemon cake is reminiscent of ones served at turn-of-the-century garden parties. You may substitute orange oil for the lemon, if you like.

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1⁄2 tsp. salt
  • 8 Tbs. (1 stick) unsalted butter, at room
      temperature
  • 1 1⁄2 cups sugar
  • 1 tsp. vanilla extract
  • 3⁄4 tsp. lemon oil
  • 4 eggs plus 2 yolks
  • 1 cup buttermilk

For the glaze:

  • 1⁄4 cup water
  • 1⁄4 tsp. lemon oil
  • 1⁄3 cup sugar
  • 1 Tbs. rum

Directions:

Position a rack in the middle of an oven and preheat to 325ºF. Grease and flour a wildflower cake pan.

Over a sheet of parchment paper, sift together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-high speed until smooth, 1 to 2 minutes. Gradually add the sugar, beating until light and fluffy, 3 to 5 minutes. Beat in the vanilla and lemon oil. Add the eggs and yolks one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour, until smooth and combined.

Spoon the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes. Set the rack over a sheet of waxed paper, invert the pan onto the rack and lift off the pan.

To make the glaze, in a small bowl, stir together the water, lemon oil, sugar and rum until the sugar dissolves. Brush the warm cake with the glaze.
Serves 8.
Williams-Sonoma Kitchen.