• Home
  • Meet Brooke
  • Recipes
    • How To Make It
    • Glossary
    • Categories
    • Search by Ingredients
  • Jam in Jars
    • Making Jam
    • Jar Exchange
    • Recipes in Jars
      • Jam
      • Chutneys
      • Preserves
      • Salsa
  • Podcast
  • Home
  • Meet Brooke
  • Recipes
    • How To Make It
    • Glossary
    • Categories
    • Search by Ingredients
  • Jam in Jars
    • Making Jam
    • Jar Exchange
    • Recipes in Jars
      • Jam
      • Chutneys
      • Preserves
      • Salsa
  • Podcast
  • Home
  • Cakes & Pies
  • Lemon Cake

Lemon Cake

Posted on Jun 22nd, 2011
by Brooke
Categories:
  • Cakes & Pies

You can’t have one without the other – Kerry made us Lemon Cake from an Epicurious recipe last Friday. She served it with whipped cream and fresh raspberries that were like nothing I have ever seen before – huge, firm and perfect colour.

She says: I would definitely make it again.  Super easy!!  Just be sure to make stiff peaks on the egg whites and use a water bath.

  • 2 large lemons
  • ¼ cup all-purpose flour
  • Rounded ¼ tsp salt
  • ¾ cup plus 2 Tbs sugar
  • 3 large eggs, separated
  • 1-1/3 cups whole milk (she used some 5% and some 1% instead)
  • Preheat oven to 350°F.

    1. Finely grate 1 tablespoon zest from lemons, then squeeze ¼ cup plus 2 tablespoons juice.
    2. Whisk together flour, salt, and ½ cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
    3. Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining ¼ cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
    4. Pour into a buttered 1 ½-quart ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45 to 50 minutes.
    5. Transfer to a rack. Serve warm or at room temperature. Serves 6.


    Batter in the water bath pan.


    Golden baked souffle.

    Notes to self: the shallow dish prevents condensation from running back down the sides of the pan. Tips for how to whip egg whites into stiff peaks can be found on eHow » The main things are to use a clean, dry bowl and room temperature eggs.

    (Visited 146 times)
    • Kerry

    Brooke

    My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.

    More Than Good Food Podcast

    Popular Tags

    Allie Bonnie & Ryan breakfast casserole Chef Jamie Oliver Chef Julie D Chef Meg Chef Michael Smith cpdc dismal wine do-over easy econo but okay eggs gift idea Gillian gluten free good wine healthy eating indian ITER jam Judi Kerry Meaghan mexican Mom & Dad muffins pasta pilaf pizza potato Recipe exchange red sandwich Sandy Scott & Laurie SGS SI-DAF slow-cooker South Beach Steve's Fav List tlc series white wild yeast
    • Terms of Service
    • Permission Policy
    • About Us
    • Contact Us

    Brooke Gordon | ALL RIGHTS RESERVED | © 2007-2021