RECIPE # 4110 - WARM LEMON CAKE WITH LEMON ZEST GLAZE - Thursday, February 21, 2008
CHEF HARRY SCHWARTZ - D.T. McCALL & SONS
1 Natural Lemon Cake Mix, prepared with ingredients listed on package 2/3 c granulated unrefined sugar 1/4 c fresh squeezed lemon juice 2 T lemon zest 1/2 c powdered sugar
Prepare the cake according to package directions, baking in an 8 1/2 by 11 inch or 9 by 13 inch rectangular baking pan. As the cake is baking, heat the granulated sugar, lemon juice and lemon zest in a non-corrosive saucepan over medium low heat, stirring until the sugar melts and the mixture comes to a simmer. Turn off heat but keep the mixture warm. When cake is done, remove the cake from oven and cool in the pan on a rack for 15 minutes. Poke about 12 toothpick holes to the bottom in a grid over the cake. Pour the warm glaze over the cake, concentrating in the center and the toothpick holes and working your way out to the sides. When the cake is still warm inside but cool on top, dust with the powdered sugar by placing the sugar in a flour sifter and sifting the sugar over the cake. Serve warm. Serves 8 to 12.