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Lemon Party Cake with Black Tea Icing

Posted by Honey & Jam, Dorie Greenspan on


Photo from Honey & Jam. Recipe adapted from Baking: From My Home To Yours by Dorie Greenspan, Candied Lemon recipe from Martha Stewart.


Cake Ingredients:

2 ¼ c. cake flour
1 Tbsp. baking powder
½ tsp. salt
1 ¼ c. whole milk or buttermilk
4 large egg whites
1 ½ c. sugar
2 tsp. grated lemon zest
½ c. Teaoli Butter Extra Virgin Olive Oil
½ c. Teaoli Eureka Lemon Extra Virgin Olive Oil (Blood Orange or Persian Lime would also work)
½ tsp. pure lemon extract

Cake Preparation:

Center a rack in the oven and preheat to 350°F. Butter two 9x2 inch cake pans and line with buttered parchment or wax paper. Put both pans on a baking sheet. Sift together flour, baking powder, and salt. In a separate, medium bowl, whisk together milk and egg whites. In another bowl, combine sugar and lemon zest and rub together by hand until sugar becomes moist and fragrant. Add all olive oil and beat at medium speed for three minutes, or until very light. Beat in the lemon extract, then add ⅓ of the flour mixture, still beating on medium speed. Beat in half of the egg mixture, then beat in half of remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until homogenous, then add the last of the dry ingredients. Divide the batter between the two pans and smooth the tops using a rubber spatula. Bake for 30-35 minutes or until the cakes are well-risen and springy to the touch. A thin knife inserted into the centers should come out clean. Transfer cakes to cooling racks and let sit for about five minutes, then run a knife around the sides of the cakes, unmold them, and peel off liners. Cool to room temperature right-side up. While warm, poke each layer with a fork and pour over lemon glaze (recipe below). When cool, frost and garnish with candied lemon slices.

Lemon Glaze:

Combine ¼ cup sugar and 3 tablespoons fresh lemon juice in a small bowl and stir with a fork.

Black Tea Frosting:

2 large egg whites
1 c. sugar
¼ tsp. cream of tartar
⅓ c. + ¼ c. strongly brewed black tea (any of our Classic Black Teas or Earl Grey Black Teas will work nicely)
⅛ tsp. salt 

Beat egg whites in a mixing bowl until foamy and thick. They should mound, but not peak. In a saucepan, combine the sugar, cream of tartar, ⅓ cup black tea, and salt. Bring to a boil, or until a candy thermometer reads 242° F and all sugar is dissolved. Begin beating the egg whites again and slowly pour in the boiling sugar syrup. Beat on high for seven minutes or until stiff peaks form. Then add the remaining ¼ cup of black tea one tablespoon at a time, beating after each addition. Continue beating until frosting reaches desired consistency, about two minutes. Use immediately.

Candied Lemon Slices:

1 large lemon
1 c. sugar

Prepare an icewater bath and set aside. Using a mandolin or sharp knife, cut lemon into twelve paper-thin slices. Discard seeds and both ends of rind. Bring a medium saucepan of water to a rolling boil. Remove from heat, add lemon slices, and stir until softened, about one minute. Drain and immediately transfer slices into icewater bath. Drain. Bring sugar and one cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium low. Add lemon slices, arranging them in a single layer with tongs. Simmer without boiling until rinds are transluscent, about one hour. Transfer to a parchment-lined baking sheet and let stand until ready to serve.


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