The lime tartlets won the weekly baking poll. I posted the poll during a lovely week with Spring temperatures, making me wanna bake something fresh, light and Summer-ish. Well, it's snowing now... It's halfway March and it's snowing!! So forgive me for ditching the lime tartlets and baking a sturdy Bundt cake instead. I couldn't resist the dual colors in this cake. They're a bit articifial (food coloring), but it looks so much more lovelier with the peach pink and bright yellow when cutting a slice. I bought the rose extract at a Chinese supermarket, which is a great tip to buy really cheap food coloring and an array of food extracts. Rating: 4 out of 5.
The lemon & rose cake batter in my pink rose-shaped Bundt pan before baking in the oven...
I took this recipe (Martha Stewart's Lemon Pound Cake) and divided the batter in half, before adding 2 teaspoons rose exract and 2 drops red food coloring to one half, and 2 tablespoons lemon zest and 2 drops yellow food coloring to the other half.
- 2 sticks (1 cup) unsalted butter, room temperature
- 2 ½ cups + 2 tablespoons all-purpose flour
- 1 tablespoon baking powder
- 1 ½ teaspoon salt
- 2 tablespoons poppy seeds (poppy seeds give these cake an interesting texture and appearance, but you can certainly omit them if you prefer) (I omitted the poppy seeds)
- 1 ½ cup sugar
- 2 tablespoons finely grated lemon zest (about 2 lemons)
- ½ teaspoon pure lemon extract (I omitted this, and doubled the lemon juice)
- ½ cup sour cream
- 5 large eggs
- ¼ cup vegetable oil
- 2 tablespoons freshly squeezed lemon juice
- Preheat the oven to 350ºF. Generously butter two 8½-by-4½ inch loaf pans; set aside. In a bowl, sift together the flour, baking powder and salt. Stir in poppy seeds; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, lemon zest, lemon extract and sour cream on medium speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating the incorporate after each and scraping down the sides of the bowl as needed. Beat in the oil and lemon juice. Add the reserved flour mixture and beat until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans, and smooth with an offset spatula. Bake until cakes are lightly golden and a cake tester inserted in the centers comes out clean 50 to 55 minutes. Transfer pans to a wire rack to cool 10 minutes. Turn out cakes onto the rack to cool completely.
Only a total foodie will get this excited about a kitchen tool!
It zests only the absolute top layer of a citrus, which is what you need. Not the bitter, white layer underneath.
And the container not only catches the zest, it also tells you how the quantity you've zested. Easy peasy!