ROSE-LEMON GLAZED CAKE

Rose-Lemon Glazed Cake image

A spring-summer dream come true, perfect for bridal showers, afternoon tea, or a decadent breakfast with a cup of coffee or tea. This recipe comes from "The California Cook: Casually Elegant Recipes with Exhilarating Taste" by Diane Rossen Worthington. The active work time includes making candied rose petals -- if you don't intend to make that part, subtract about 20-25 minutes from the active time.

Provided by Susiecat too

Categories Dessert

Time 1h40m

Yield 16 serving(s)

Number Of Ingredients 16

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Ingredients

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup unsalted butter, at room temperature
1 cup sugar
3 large eggs, at room temperature
1 tablespoon grated lemon zest
2 teaspoons lemon extract
1 cup sour cream
2 tablespoons rose water
6 tablespoons fresh lemon juice, strained
1 1/2 cups powdered sugar
rose petal, from two organic roses
1 egg white
1 tablespoon water
granulated sugar, enough to coat petals (have at least a cup)

Steps:

Preheat oven to 350 degrees F. Grease and flour a 12-cup bundt pan.
Sift the flour, baking soda and baking powder together in a medium mixing bowl. Set aside.
In a medium bowl with an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about four minutes.
Beat in the eggs, zest and lemon extract, and mix for two minutes.
Reduce the mixer to the lowest speed, add half the flour mixture, and mix until combined.
Add half the sour cream, mixing slowly yet constantly, and then add the rest of the flour and sour cream.
Pour the mixture into the prepared bundt pan and bake for 35-40 minutes or until a cake tester or toothpick inserted into the thickest part of the cake comes out clean.
Cool in the pan for 10 minutes, then invert onto a cake rack.
Next, make the glaze. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl.
Add the juice and whisk to break up any lumps.
Place the cake on your cake plate (which must have a lip!).
While the cake is still warm, using a long skewer (or just a toothpick), poke holes all around the top of the cake, stopping an inch or so shy of the bottom.
Spoon-drizzle the syrup over the cake. If you have time, keep re-basting the cake with glaze that pools on the plate.
For the candied rose petals: Pinch off the bitter, white section at the base of each petal.
Whisk egg white and water together. Dip each petal in egg mixture or gently brush both sides each petal.
Place petals, convex side down to drain on wax paper.
When drained but still damp, sprinkle both sides with sugar. Shake off excess, place on fresh waxed paper and dry at room temperature for 12 hours.
Store in covered container in refrigerator. Good for about a month.
Note: these egg whites are not cooked, so use whatever needed precautions for raw eggs (always best to use the freshest eggs possible).
Serve each piece with a few candied rose petals, or serve the whole cake at the table with rose petals sprinkled over and around it.