This was the first cake I used to bribe my kid and while it was probably one of my favorites, he thought it was too fancy. Still, he did stay out of our bed!
Since I'm in the middle of intense recipe testing for my next book, I have to say this recipe is not a great time. Is it delicious? Yes. But it could be way easier, Martha. Way. The instructions are so specific you may be afraid Martha will come out of her magazine and shame you if you don't simmer that saucepan of water just right. Even though I call b.s. on the "alternate flour mixture first, and last" instruction, I did follow it because I am truly scared of Martha's wrath. That woman has done time, after all.
And the lady knows her lemons. I adapted the heck out of this recipe so those of us with gluten problems could enjoy it as well.
1. Preheat oven to 350 degrees. Butter and gluten-free flour two cake rounds.
2. Combine flour, baking powder, baking soda, salt and lemon zest in a medium bowl. Set aside.
3. In a large mixing bowl beat butter and 1 1/2 cups of sugar with electric mixer until fluffy. Add eggs and egg yolks and mix on low. Add 2 tablespoons of lemon juice. Alternate gluten-free flour and buttermilk and mix until fully combined.
4. Divide batter evenly into two cake pans and bake for 35 minutes or until cake pulls away from pan. Remove from oven and allow to cool.
5. While cake is baking, bring 1/2 cup sugar and 1/2 cup water to a boil in a saucepan. Add lemon slices and turn heat down to simmer for 25 minutes. Transfer lemon slices to a wax paper covered plate. Add 1/4 cup lemon juice to the mixture and heat thoroughly.
6. Using a knife, separate cakes around the edges and transfer to a wire rack. Using a toothpick, poke holes in the cakes and pour syrup mixture over both cakes. Allow cakes to cool completely while preparing icing.
Prep time: 15 minutes Cook time: 10 minutes
3 egg whites
3/4 cup sugar
1/3 cup water
Pinch of salt
1/4 teaspoon vanilla
1. Using a double boiler, or a metal bowl and saucepan if you don't have it, bring water to simmering in bottom saucepan. In top of double boiler combine egg whites, sugar, salt and water, beating constantly until the sugar melts, approximately 2-3 minutes.
2. Transfer mixture to a large bowl and using an electric mixer whip until icing is glossy and peaks begin to form. Add vanilla and beat for 30 seconds more. Ice your cake immediately.
3. Arrange candied lemons on top of cake and serve.