Wednesday, November 18, 2009

RICH LEMON CAKE

1 1/2 cups granulated sugar
2 cups cake flour
2 tsps baking powder
1 (3-oz) pkg lemon gelatin
3/4 cup low-fat milk
2/3 cup canola oil
2 tbsp lemon lemon extract
4 large eggs, separated

In a mixing bowl, sift together 1 1/4 cups of the sugar, the flour, baking powder, and gelatin. In a smaller bowl, combine the milk, oil, and lemon extract. Beat the liquids into the dry ingredients until the mixture is smooth. Beat the egg yolks, one at a time, into the batter.

In a clean bowl, whip the egg whites with the remaining 1/4 cup of sugar until stiff but not dry. Fold the egg whites, lightly but thoroughly, into the batter.

Spray a ring pan with nonstick cooking spray and dust lightly with flour. Spoon batter into pan and bake at 325 degrees for 40 to 50 minutes until the cake springs back lightly when gently touched. Immediately turn out onto a wire rack to cool.

NOTE: To make into a pretty Christmas cake to use as a centerpiece on your Christmas table or dessert table, place the cooled cake on a pretty cake plate. Using a thin buttercream or your favorite white icing, drizzle over the top of the cake allowing some to run down the sides. Place 6 or 8 drained and dried Maraschino cherries spaced evenly on the top of the cake. Connect the cherries with a thin green vine line or place frosting leaves around the cherries. Thicken the remaining icing and make a ball or shell border around the bottom of the cake. Position a wide red or green candle in the center of the cake.

To use for a Thanksgiving centerpiece color some of the thickened icing in fall colors and make scattered leaves over the top. Make a bottom border the same color as your fall candle. Insert candle in center.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.