Best 2 Lemon Yeast Cake From King Arthur Recipes
Indulge in the delightful symphony of flavors with King Arthur's Lemon Yeast Cake, an exquisite treat that will tantalize your taste buds. This delectable cake offers a perfect balance of sweet and tangy, with a moist, tender crumb that melts in your mouth. Infused with the vibrant zest of lemons, this irresistible cake bursts with citrusy goodness in every bite. Whether you're a seasoned baker or just starting your culinary journey, King Arthur's Lemon Yeast Cake is a delightful confection that will surely impress your family and friends.
This comprehensive article features a collection of enticing recipes, each offering a unique twist on the classic Lemon Yeast Cake. From the traditional and timeless to the innovative and unexpected, these recipes cater to diverse preferences and skill levels. Embark on a culinary adventure as you explore variations such as the Lemon Blueberry Yeast Cake, where succulent blueberries burst with flavor in every bite. Discover the tangy delight of the Lemon Raspberry Yeast Cake, where sweet raspberries add a vibrant pop of color and flavor. Indulge in the aromatic bliss of the Lemon Lavender Yeast Cake, where the floral essence of lavender complements the citrusy notes of lemon.
For those seeking a gluten-free option, the Gluten-Free Lemon Yeast Cake offers a delightful alternative, ensuring that everyone can savor the goodness of this delectable treat. And for those who love a touch of indulgence, the Lemon Cream Cheese Yeast Cake combines the tangy zest of lemon with the velvety richness of cream cheese, creating a heavenly experience that will leave you craving more.
LEMON YEAST CAKE FROM KING ARTHUR
A nice light cake to serve with all the fresh strawberries and raspberries that come with Spring Gardens. I've certainly guessed at serving size but it turns out a 10" cake
Provided by Bonnie G 2
Categories Dessert
Time 55m
Yield 1 10, 8 serving(s)
Number Of Ingredients 11
Steps:
- Grease a 10" tube pan.
- Cake:.
- Combine 3/4 cups flour, yeast, sugar and salt.
- Combine warm milk and melted butter, gradually add to flour mixture, mixing for 2 minutes.
- Add eggs, remaining 1 1/2 cups flour, and zest.
- Beat vigorously for 2 minutes.
- Spread dough evenly into pan.
- over, let rise for 1 hour.
- Towards the end of the cake's rising time, preheat oven to 375°F.
- Syrup:.
- Combine sugar and water in saucepan and bring to a boil over medium-high heat.
- Simmer for about 10 minutes, until the syrup thickens.
- Add lemon juice and remove from heat.
- Bake cake for 22-25 minutes, until tester inserted into center comes out clean.
- Remove from oven.
- Brush half syrup over cake and allow to cool for 5 minutes.
- Turn out onto a rack set over parchment or a pan.
- Brush remaining syrup over newly exposed bottom crust.
- Turn cake right side up onto plate and cool completely.
- Serve with whipped cream and berries.
Nutrition Facts : Calories 393.5, Fat 17.2, SaturatedFat 10, Cholesterol 131.2, Sodium 184.7, Carbohydrate 53.4, Fiber 1.2, Sugar 25.6, Protein 7.2
MEYER LEMON-YOGURT CAKE
Greek yogurt and olive oil make the texture of this lemon-yogurt cake incredibly moist, and almond flour packs a flavorful protein boost.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Makes one 8-inch Bundt
Number Of Ingredients 15
Steps:
- Make the cake: Preheat oven to 350 degrees. Generously brush an 8-inch Bundt pan with oil and dust with flour, tapping out excess.
- In a medium bowl, mix together flours, baking powder, and salt. In a large bowl, whisk together sugar and eggs until combined. Add oil, yogurt, lemon zest, and vanilla seeds. Add dry ingredients into wet ones and mix until just barely incorporated. Pour batter into prepared pan.
- Bake until golden brown and a tester inserted in the center comes out clean, about 45 minutes. Let cake cool completely in pan before unmolding.
- Make the topping: In a small saucepan, bring cane sugar and 1/2 cup water to a boil. Add lemon slices and gently simmer until rind is transparent, 5 to 7 minutes. Remove from heat, drain, and let cool.
- In a small bowl, whisk together confectioners' sugar, oil, yogurt, and 2 teaspoons water until smooth. If too thick, adjust with a little more water.
- Spoon topping over cake and top with drained lemon slices.
Nutrition Facts : Calories 454 g, Cholesterol 79 g, Fat 21 g, Fiber 2 g, Protein 7 g, SaturatedFat 3 g, Sodium 232 g
Tips:
- Activate the yeast properly: Ensure the water temperature is between 105-115°F (40-46°C) for optimal yeast activation.
- Use fresh ingredients: Fresh lemon zest and juice will provide the best flavor for the cake.
- Cream the butter and sugar until light and fluffy: This will help incorporate air into the batter, resulting in a lighter and more tender cake.
- Add the eggs one at a time: This will prevent the batter from curdling.
- Gradually add the flour: This will help prevent the batter from becoming too thick or lumpy.
- Do not overmix the batter: Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
- Allow the cake to cool completely before frosting: This will help prevent the frosting from melting.
Conclusion:
The Lemon Yeast Cake from King Arthur Flour is a delicious and classic recipe that is perfect for any occasion. With its moist and fluffy texture, bright lemon flavor, and sweet glaze, this cake is sure to be a hit. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will yield a stunning and flavorful cake that will impress your friends and family.
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