Lemon Syrup & Glaze
Posted: Sun Mar 22, 2009 4:28 pm
Lemon Syrup & Glaze
An undeniably moist cake batter isn’t quite enough. Add even more juicy flavor with a simple lemon syrup and thick, slow-pouring lemon-sugar glaze.
Ingredients:
1/2 cup granulated sugar
1/2 cup water
Juice and peel of one large lemon (plus reserved juice and zest from cake batter)
1 cup powdered sugar
Preparation:
To create your Lemon Syrup, combine sugar, water, lemon juice and peel in a medium saucepan and bring to a boil.
Reduce heat and simmer for 10 minutes, stirring occasionally. Remove and discard lemon peel.
When your syrup is ready, place the cake and cooling rack on a rimmed baking sheet to simplify cleanup. With a large culinary brush, generously coat your warm cake with the syrup, letting it drip over the sides of the cake. Set aside 3 tablespoons syrup to prepare the Lemon Glaze.
To make your glaze, combine 1 cup powdered sugar and remaining lemon syrup in a medium-size bowl, then drizzle it over the cooled cake.
An undeniably moist cake batter isn’t quite enough. Add even more juicy flavor with a simple lemon syrup and thick, slow-pouring lemon-sugar glaze.
Ingredients:
1/2 cup granulated sugar
1/2 cup water
Juice and peel of one large lemon (plus reserved juice and zest from cake batter)
1 cup powdered sugar
Preparation:
To create your Lemon Syrup, combine sugar, water, lemon juice and peel in a medium saucepan and bring to a boil.
Reduce heat and simmer for 10 minutes, stirring occasionally. Remove and discard lemon peel.
When your syrup is ready, place the cake and cooling rack on a rimmed baking sheet to simplify cleanup. With a large culinary brush, generously coat your warm cake with the syrup, letting it drip over the sides of the cake. Set aside 3 tablespoons syrup to prepare the Lemon Glaze.
To make your glaze, combine 1 cup powdered sugar and remaining lemon syrup in a medium-size bowl, then drizzle it over the cooled cake.