When life (read: a co-worker) gives you lemons, you make lemon-cake-with-coconut-vodka-cream-cheese-frosting, duh. I mean, what else?
Now, if you’re a keen ROF follower, you’ll notice that there aren’t any dessert-related posts on the blog. I am really not a big fan of sweets, nor do they fit into my healthy lifestyle regime. (Or, quite possibly it’s because my baking skills aren’t at a level where they can be shared with the world.) But I surprised myself over the weekend when I attempted to make this cake from my recently-acquired lemons. One of my favourite desserts hands down is a good plain cake, and this come pretty close.
With total inexperience – (this is my second attempt at making a cake from scratch; the first was a banana cake some years ago, and it was pretty average) – I had to do a little research for the basic proportions of a plain pound cake. After I grasped that concept I decided to make the recipe my own. This is what I came up with:
- 1½ cups AP flour
- 1¼ tsp baking powder
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup (2 sticks) butter, room temperature
- 4 whole eggs, room temperature
- 2½ tsp vanilla extract
- 6 tbsp (⅜ cup) lemon juice, freshly squeezed
- 1 tsp lemon zest
- Preheat oven to 350°F. Generously coat a Bundt pan with non-stick cooking spray.
- In a medium bowl, sift flour along with baking powder and salt.
- In a mixer fitted with a whisk attachment, cream butter until smooth. Add sugar and continue creaming until sugar crystals are fully dissolved into butter and mixture doesn’t feel grainy. With the mixture at a low speed, add eggs one at a time, allowing each to fully incorporate. Add the vanilla.
- Alternating dry and wet ingredients add the flour mixture and lemon juice and zest in small batches and mix until smooth. (You may have to scrape the sides of the mixing bowl with a spatula to fully incorporate flour).
- Pour mixture in to greased Bundt pan and bake for 25-30 minutes, or until a toothpick inserted in the centre comes out clean.
- Remove from oven and allow to cool in pan for 15 minutes. Gentle shake pan until all sides are loosened. Place on a desired serving platter and invert pan to remove cake.
We’re not done yet. Even though the cake is delicious as is, there’s always room for a little booze. And cream cheese. Here’s what you’ll need.
Coconut-Vodka Cream Cheese Frosting:
- 4oz (½ block) cream cheese, room temperature
- 1 tsp butter
- 1 tbsp vanilla
- ¼ cup granulated sugar
- ¼ cup lemon juice, freshly squeezed
- ½ tsp lemon zest
- ⅓ cup coconut-flavoured vodka
- ¼ cup water, to be used as a thinner as necessary
And here’s how to make the magic happen:
- Over medium heat, melt butter. Add cream cheese, vanilla, lemon juice and zest, and whisk to incorporate. Add sugar and mix thoroughly.
- Add vodka and mix thoroughly. Mixture should be the consistency of a thin porridge. Use water to thin mixture as necessary. If mixture is too thin, continue stirring over medium-low heat until desired consistency is achieved.
- Spoon hot frosting over cake and allow to cool at room temperature.
- Slice cake and enjoy.
Yes, it does taste as awesome as it sounds. And it really doesn’t get much simpler than this.
- Sifting the flour along with the rest of the dry ingredients does two main things: it allows lumps and other unwanted particles to be removed, while aerating the flour allowing for a lighter cake in the end. Sifting also allows for the rest of the dry ingredients (in this case, the salt and baking powder) to be properly incorporated into the flour before it’s mixed into the rest of the batter.
- Using lemon zest really makes the cake that more lemony as opposed to using just the juice. The zest contains essential oils packed with lemon flavour. To zest a lemon, you can rub the lemon along a fine grater, rotating each time, ensuring only to grate the top layer of yellow skin. Avoid pressing too hard and grating the white pith, which is extremely bitter and will spoil the taste of your cake. You can also use a zester and gently scrape the holes of the zester along the surface of the lemon from top to bottom, also rotating as you go along. You’ll end up with longer ribbons of zest, which u can then chop into finer pieces.
- Ingredient temperature is an important factor in baking. If a recipe calls for something chilled, best you chill it. Just as important is allowing ingredients to be at room temperature before incorporating them. For example, room temperature eggs will disperse more easily through the batter and allow for a fluffier cake. Cold butter does not beat well. Cold milk (or water) will coagulate and create clumps in the batter, requiring extra beating time to mix the ingredients. The easiest way to get your baking ingredients to room temperature is to simply allow them to sit at – room temperature.
P.S. Thanks to my handy little helper, Corve, who thoroughly enjoyed the process and end result. Also, apologies for the crappy photos; my camera (phone) is out of commission for now.