LEMON CAKE - DAISY

By akselden

Ingredients

• For the glaze:
• 2 C. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 8 T. (1 stick) unsalted butter, at room temperature
• 1 1/2 C. sugar
• 1 tsp. vanilla extract
• 3/4 tsp. lemon oil
• 4 eggs plus 2 yolks
• 1 C. buttermilk
• 1/4 C. water
• 1/4 tsp. lemon oil
• 1/3 C. sugar
• 1 T. rum

Details

Servings 8

Preparation

Step 1

1. Position rack in middle of oven; preheat to 325°F. Grease and flour a daisy cake pan.

2. Over a sheet of waxed paper, sift together flour, baking powder and salt.

3. In the bowl of an electric mixer fitted with the flat beater, beat butter on medium-high speed until smooth, l-2 minutes. Gradually add sugar, beating until light and fluffy, 3-5 minutes. Beat in vanilla and lemon oil. Add eggs and yolks one at a time, beating well after each addition; scrape down sides of bowl as needed.

4. Reduce speed to low; fold in flour mixture in three additions, alternating with buttermilk and beginning and ending with flour, until smooth and combined.

5. Spoon batter into prepared pan. Bake until a toothpick inserted into center of cake comes out clean, about 50 minutes.

6. Transfer to a wire rack; cool cake in pan for 10 minutes. Set rack over a sheet of waxed paper, invert pan onto rack and lift off pan.

7. To make glaze, in a small bowl, stir together water, lemon oil, sugar and rum until sugar dissolves. Brush warm cake with glaze. Cool completely before serving.