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Ingredients
- Lemon Sugar Glaze:
- Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 1/4 cups buttermilk
- 1 1/2 teaspoons vanilla extract
- 2 tbsp light corn syrup
- 2 tbsp fresh lemon juice
- 2 lbs confectioners sugar (7 1/2 cups)
- 1/2 cup water
- In small saucepan heat corn syrup, 1/2 cup water and lemon juice until hot. Add mixture to sugar in a large mixing bowl. Beat on low speed until smooth; use to glaze cakes immediately. If glaze become stiff, warm in microwave or over boiling water.
Details
Servings 10
Preparation
Step 1
1. Heat oven to 350 degrees F. grease, and flour, 9x13x2 inch pan, tapping out excess; set aside. Stir together flour, baking powder, baking soda, and salt; set aside.
2. Beat together butter and sugar until light, about 2 minutes. Add eggs one at a time, beating after each until well incorporated. Add vanilla. Scrape down sides of bowl.
3. Add flour mixture and buttermilk alternately in 3 parts, beginning and ending with flour. Divide batter between pans and bake until cake tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans 15 minutes. Turn out of pans and cool, top up.
Bake cake, cool, wrap and chill overnight. Use a knife to trim dark edges from cake and cut off domed top so the cake is flat. Turn cake over and trim off dark bottom. Cut into 1 1/2 inch squares.
Prepare a double batch of Lemon Sugar Glaze. Divide in half and use food coloring to tint different colors. Skewer each square of cake with a fork and hold over the bowl of glaze. Spoon warm glaze over squares, covering completely. Gently scrape excess glaze off each square and transfer to a bowl of unsweetened shredded coconut, pressing coconut onto sides. Place on a wire rack and remove fork; allow to set for 1 hr. Can be stored, chilled in an airtight container for up to 2 days.
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