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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Lemon Syrup
1/4 + 2 tablespoons sugar
1/4 cup freshly squeezed lemon juice
Equipment
One 8-inch by 4-inch by 2 1/2-inch loaf pan (4 cups) most attractive size
or any 6-cup loaf or fluted tube pan, greased and floured. If using a
loaf pan, grease it, line the bottom with parchment or wax paper, and then
grease again and flour.
Preheat oven to 350F.
In a medium bowl lightly combine the milk, eggs, and vanilla.
In a large mixing bowl combine the dry ingredients, including the lemon
zest and poppy seeds, and mix on low speed for 30 seconds to blend. Add the
butter and half the egg mixture. Mix on low speed until the dry
ingredients are moistened. Increase to medium speed (high speed if using a
hand mixer) and beat for 1 minute to aerate and develop the cake's
structure.
Scrape down the sides. Gradually add the remaining egg mixture in 2
batches, beating for 20 seconds after each addition to incorporate the
ingredients and strengthen the structure. Scrape down the sides.
Scrape the batter into the prepared pan and smooth the surface with a
spatula. The batter will be almost 1/2 inch from the top of a 4-cup loaf
pan. (If your pan is slightly smaller, use any excess batter for cupcakes.)
Bakes 55 to 65 minutes (35 to 45 minutes in a fluted tube pan) or until a
wooden toothpick inserted in the center comes out clean. Cover loosely with
buttered foil after 30 minutes to prevent overbrowning. The cake should
start to shrink from the sides of the pan only after removal from the oven.
To get an attractive split down the middle of the crust, wait until the
natural split is about to develop (about 20 minutes) and then with a
lightly greased sharp knife or a single-edged razor blade make a shallow
mark about 6 inches long down the middle of the cake. This must be done
quickly so that the oven door does not remain open very long or the cake
will fall. When cake splits, it will open along the mark.
Shortly before the cake is done, prepare the Lemon Syrup:
In a small pan over medium heat, stir the sugar and lemon juice until
dissolved. As soon as the cake comes out of the oven, place the pan on
a
rack, poke the cake all over with a wire tester, and brush it with 1/2 the
syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and
invert it onto a greased wire rack. Poke the bottom of the cake with the
wire tester, brush it with some syrup, and reinvert onto a greased wire
rack. Brush the sides with the remaining syrup and allow to cool before
wrapping airtight. Store 24 hours before eating to give the syrup a chance
to distribute evenly. The syrup will keep the cake fresh a few days longer
than a cake without syrup.
NOTE
This cake is very attractive made in individual portions. A 6-cake
Bundt-lette pan is the perfect size. This recipe will make 6 individual
cakelettes, which require about 20 minutes to bake.
FINISHED HEIGHT
In a 4-cup loaf: 2 1/4 inches at the sides and 3 1/2 inches in the middle.
In a 6-cup loaf: 1 3/4 inches at the sides and 2 1/2 inches in the middle.
In a 6-cup fluted tube: 2 1/4 inches in the middle.
STORE
Airtight: 3 days room temperature, 1 week refrigerated, 2 months frozen.
Complementary Adornment
A simple dusting of powdered sugar.
SERVE
Room temperature.
POINTERS FOR SUCCESS
Use cake flour that does not already contain leavening. Do not use
self-rising cake flour.
Use superfine sugar for finest texture.
Use fresh baking powder.
Measure or weigh ingredients carefully.
If using a hand-held mixer, beat at high speed.
Use the correct pan size.
For very even layers and maximum height use Magi-Cake Strips.
Check for accurate oven temperature.
Use correct baking time; do not overbake.
Be sure to use a wooden toothpick to test for doneness. The cake will
spring back when pressed lightly in the center even before it is done. If
the cake is underbaked, it will have tough, gummy spots instead of a fine,
tender crumb.
Makes 8 servings.
Reprinted with permission from The Cake Bible
1988
Rose Levy Beranbaum
Reprinted by permission of William Morrow and Company Inc., New York
Contributor: epicurious.com
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