![]() This will form a sticky, hard crust that I absolutely adore on classic lemon cakes. The cake soaks up the syrup, making it moist and adding a refreshing lemon flavor.ģ. Once the cake is out of the oven, poke holes in it and drizzle the syrup over. Lemon syrup, made by heating together sugar, lemon juice, and water. Then there’s the lemon glaze that adds another sticky texture with a delicate lemon flavor.Ģ. The syrup also moistens the cake wonderfully and will help it to keep longer. The syrup helps to add a true lemon flavor to the cake since, even if you add lots of lemon to the batter, the heat from the oven will mute it. Eventually, I decided to combine both choices (hey, I like things done perfectly). The second would be making a drier cake, then soaking it with a lemony syrup to moisten it and give it more flavor. The first would be making a moist cake with a strong lemon flavor and topping it with the traditional white glaze. When I first started working with this recipe, I had 2 options in mind. The delicate yet pronounced flavor of lemon, combined with a syrup that soaks into the cake after baking, is what takes this classic tea cake to a whole new level. ![]() I have found, though, that when using lemons, it’s much easier to make a flavorful cake with a perfectly moist and sticky texture. I’ve tried so many like that before, and it’s always a disappointment. Tea cakes and loaves can sometimes be dry and flavorless. This is a truly perfect lemon tea cake that’s exceptionally moist, tender, delicate, and bursting with lemon flavor. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |