A lovely, yeast-raised lemon cake

November 22, 1998|By Annette Gooch | Annette Gooch,Universal Press Syndicate

Economical and lower in fat and sugar than most butter cakes or quick breads, this yeast-leavened coffeecake is topped with a lemon glaze. A useful tool for preparing the lemon zest for the cake, glaze and garnish is a citrus zester. Unlike a metal grater, a zester removes the colored portion of the peel but doesn't cut into the bitter white pith. The zest can be left whole or chopped.

Cole Publishing Group

Lemon Coffeecake

Serves 8 to 10

2 packages active dry yeast

1/4 cup 110-degree water

1/3 cup sugar

1/2 cup 100-degree milk

3/4 teaspoon salt

1/4 teaspoon ground nutmeg

2 teaspoons finely chopped or grated lemon zest

1 1/2 teaspoons vanilla extract

2/3 cup butter, softened

4 cups unbleached flour

4 eggs

lemon zest, for garnish

Sprinkle yeast over the water in large bowl of electric mixer. Add 1 teaspoon of the sugar. Let stand until yeast is soft (about 5 minutes).

Add remaining sugar, milk, salt, nutmeg, the 2 teaspoons lemon zest, vanilla and butter. Stir in 1 1/2 cups of the flour; mix to blend, then beat with electric mixer until batter is elastic (about 5 minutes).

Beat in eggs, one at a time, beating well after each addition. Gradually mix in the remaining 2 1/2 cups flour. Then beat again until batter becomes elastic (about 5 minutes).

Transfer batter to a greased bowl. Cover with plastic film and a towel. Let rise in a warm place until doubled in bulk (about 1 hour).

Stir batter down; spoon into a well-greased, lightly floured 10-inch fluted or molded tube pan.

Cover and let rise until doubled in bulk (about 45 minutes). Preheat oven to 350 degrees.

Bake coffeecake until well browned (30 to 35 minutes). Carefully invert onto a wire rack. To apply Lemon Glaze (see below), drizzle from a large spoon, forming decorative patterns over surface of cake. (If necessary, warm glaze slightly until it is soft enough to drip from spoon.) Sprinkle additional lemon zest over glazed cake.

Lemon glaze: In a small bowl, combine 1 cup confectioners' sugar, 2 teaspoons softened butter and 1/2 teaspoon grated lemon zest. Gradually blend in 1 1/2 to 2 tablespoons lemon juice until glaze is smooth and of a good drizzling consistency.

Pub Date: 11/22/98

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