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Breakfast Lemon Cake

Posted: Wednesday, February 27, 2008

 

  Chef John's moist and flavorful Breakfast Lemon Cake may turn out to be the best lemon loaf cake you've ever tasted. Don't let the recipe's use of cr¿me fra¿che worry you. Cr¿me fra¿che is easy to make at home.

Chef John's moist and flavorful Breakfast Lemon Cake may turn out to be the best lemon loaf cake you've ever tasted. Don't let the recipe's use of crme frache worry you. Crme frache is easy to make at home.

Recipe, with permission, by John Doherty, Executive Chef Waldorf-Astoria Hotel, New York, N.Y. Breakfast Lemon Cake is just one of 120 recipes featured in "The Waldorf-Astoria Cookbook," by John Doherty with John Harrison; publishers, Bulfinch Press, 2006.

Preheat oven to 350 degrees. Butter a 9-inch loaf pan.

1 cup plus 3 tablespoons granulated sugar

1 cups plus 1 tablespoon all-purpose flour

1 teaspoons baking powder

4 medium or 3 large eggs

cup crme frache

3 tablespoons plus 1 teaspoon freshly squeezed lemon juice

Zest of three lemons, grated

6 tablespoons butter, melted and slightly cooled

For the glaze:

cup powdered sugar

Juice of 1 lemon

In the bowl of an electric mixer fitted with a paddle attachment, combine the sugar, flour and baking powder on the lowest speed. Add the eggs and continue mixing until the mixture forms a smooth paste. Mix in the crme frache, lemon juice, lemon zest and melted butter. Pour the batter into the buttered pan and transfer to the center rack of the oven. Bake for 60 to 65 minutes or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 5 to 10 minutes, then turn it out onto a rack to cool. Kitchen Ade Note: Cake may also be baked in an 8 -inch x 4 inch x 2 -inch loaf pan.



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