View Full Version : Quick help! BC Lemon Cake
01-01-2007, 11:33 AM
I'm getting ready to start this cake. Once the loaves are baked, the directions say, "...invert them onto a rack set over a tray, and spoon the lemon syrup over the cakes. Allow the cakes to cool completely. For the glaze, combine the confctionrs' sugar and lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the top of the cakes and allow the glaze to drizzle down the sides."
My question: Does the lemon syrup get spooned over the bottom of the cake and the glaze over the top? Or is the cake supposed to be flipped again before spooning the syrup over it so it goes on the top? If it goes on the bottom, it seems like it would make for one very sticky cake. Anyone made this who can enlighten me?
01-01-2007, 11:37 AM
i would consider the top whatever side was facing up when you start drizzling the lemon syrup and then the glaze.
personally i would put them both on the same "side" - maybe she doesnt tell you to re-flip the cakes because the syrup absorbs better through the bottom/less crusty side of the cake...so the bottom becomes the top?
honestly i wouldn't put too much thought into this! it will all taste amazing no matter where the syrup and glaze go :) :D
01-01-2007, 11:39 AM
01-01-2007, 12:50 PM
Based on the picture in the cookbook, the top definitely IS the top; it's nicely domed. To me, the recipe reads as if the syrup should go on the bottom.
What really irritates me is that I've seen her make this on the show, but obviously, wasn't really paying attention. Grrrr!
01-01-2007, 02:40 PM
You do drizzle the syrup on the bottom and glaze the top. I think that the syrup must absorb better thru the bottom. This recipe always gets rave reviews with everyone and I've made it lots of times.
As for the glaze.....I found that I needed more of the confectioners sugar to get the right consistancy of glaze. My notes say that I used 3 cups of sugar, but right now I"m not sure that's correct.
You'll love it!!!
01-01-2007, 02:45 PM
I just made it on Saturday and put the syrup and glaze on the top - it was great.
01-01-2007, 04:01 PM
I really like lemon poundcake so I've made a lot of variants.
The lemon syrup is generally spooned on while the cake is still warm -- when it's done on the top (which has a crust), some recipes advise poking holes in to aid absorption. Here by pouring over the bottom of the cake which has less of a crust, it will be absorbed.
The confectionary sugar glaze is done when the cake is cool because it is more like that white icing on buns and things and wouldn't work if the cake were still warm -- it isn't meant to be absorbed.
The Maida Heatter (aka the 62nd Street Lemon Cake) version doesn't have a glaze but just has the syrup poured over the top -- Conversely the Silver Palate version just has the glaze.
01-01-2007, 04:20 PM
Thanks for the responses. I couldn't get to the computer for awhile, so I trusted my gut about interpreting the recipe. I spooned the syrup over the bottom, let it cool completely, then flipped it and glazed it. We haven't had any yet--it's going to Las Vegas with us in the morning. It looks pretty, though! Can't wait to try it.
We have, however, ravaged the CI Lime Bars. Yum. They might not make it to Vegas. :o
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