Cake Batter: 3 cups cake flour, 1 and 3/4 cups sugar, 4 and 1/2 teaspoons baking powder, 1/2 teaspoon salt, 3 1/2 tablespoons poppyseeds, 2 sticks butter--softened, zest of 1 large lemon, 1 and 1/4 cups buttermilk, 5 egg whites.
Set aside egg whites and 1/4 cup of the buttermilk. Mix dry ingredients in a large mixer bowl. Add butter, lemon zest and 1 cup of buttermilk. Mix thoroughly and then beat for 90 seconds. In separate bowl wire whisk egg whites and buttermilk briskly for 30-40 seconds. Gradually add egg white mixture to battter. Pour batter into 9x13 pan which has been sprayed with Pam and bake at 350 for 35-45 minutes (depending on your oven) and until knife inserted in center comes out clean.
While the cake is cooking, boil the ingredients for your "sticky top" (the "hop-and-dance-in-the-sunshine-flavor" of this cake) until it's golden, condensed and syrupy. The ingredients for the sticky-top are: 1/3 cup water, juice of 2 lemons, 1/3 cup sugar.
Here's the cake with the sticky-top spooned over it (while the cake is hot).
Now all we need is a little (or a lot) of lemon cream cheese frosting to top off the completely cooled cake. Gather up: Zest of 1 lemon, 8 ounces of softened cream cheese, 2 sticks of softened butter, 5 cups of powdered sugar. Put everything in your mixer bowl and turn it on slowly, slowly...then faster, faster. Beat it until it's smooth and lovely.
And, here's the cake! Summertime in mid-January...Yummy, yummy and Yea!
NoNNaLo
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Your food photography is great. Glad you are enjoying cooking. I am tiptoeing more into the kitchen these days myself.
Posted by: Marilyn | 01/15/2012 at 08:09 PM