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lemon yeast cake from king arthur


a nice light cake to serve with all the fresh strawberries and raspberries that come with spring gardens. i've certainly guessed at serving size but it turns out a 10" cake


# # # # # # #


  1. Grease a 10" tube pan
  2. Cake:
  3. Combine 3 / 4 cups flour
  4. Yeast
  5. Sugar and salt
  6. Combine warm milk and melted butter
  7. Gradually add to flour mixture
  8. Mixing for 2 minutes
  9. Add eggs
  10. Remaining 1 1 / 2 cups flour
  11. And zest
  12. Beat vigorously for 2 minutes
  13. Spread dough evenly into pan
  14. Over
  15. Let rise for 1 hour
  16. "towards the end of the cakes rising time
  17. Preheat oven to 375f"
  18. Syrup:
  19. Combine sugar and water in saucepan and bring to a boil over medium-high heat
  20. Simmer for about 10 minutes
  21. Until the syrup thickens
  22. Add lemon juice and remove from heat
  23. Bake cake for 22-25 minutes
  24. Until tester inserted into center comes out clean
  25. Remove from oven
  26. Brush half syrup over cake and allow to cool for 5 minutes
  27. Turn out onto a rack set over parchment or a pan
  28. Brush remaining syrup over newly exposed bottom crust
  29. Turn cake right side up onto plate and cool completely
  30. Serve with whipped cream and berries

Step 20

Total Time in Minute 55

Ingredients Count 10

cooking lemon yeast cake from king arthur

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Unbleached all-purpose flour

Instant yeast




Unsalted butter


Lemon zest


Lemon juice

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