Double-Coated Lemon Bundt Cake
Source : The Washington Post
Servings : 24

For The Lemon Rind Infusion
1 1/2 tablespoons lemon rind -- freshly grated
2 teaspoons lemon extract
1 tablespoon lemon juice -- freshly squeezed

For The Lemon Cake Batter
3 cups flour, all-purpose
1/2 teaspoon baking soda
1 teaspoon salt
12 tablespoons butter
5 tablespoons shortening
2 1/3 cups sugar -- divided
4 large eggs -- separated
1 cup buttermilk
1 pinch cream of tartar

Lemon Spooning Glaze
1/2 cup lemon juice
6 tablespoons sugar

Lemon Topping
2 1/4 cups confectioner's sugar
5 tablespoons lemon juice
2 tablespoons unsalted butter -- melted and cooled
1/4 teaspoon lemon extract

For the lemon rind infusion:
Mix together the lemon rind, extract and juice. Set aside for 15 minutes.

Preheat the oven to 350 degrees. Film the inside of a 10-inch bundt pan with nonstick cooking spray Set aside.

For the lemon cake batter:
Sift together the flour, baking soda and salt. Cream the butter and shortening in the large bowl of an electric mixer on moderate speed for 5 minutes. Beat in 2 cups of the granulated sugar in 3 portions, mixing on moderately high speed for 1 minute after each portion is added. Beat in the egg yolks and lemon rind infusion.

On low speed, alternately add the sifted ingredients in 3 additions with the buttermilk in 2 additions, beginning and ending with the sifted mixture. Scrape down the sides of the mixing bowl frequently to keep the batter even textured. The batter will be thick. Set aside.

Beat the egg whites in a clean, dry bowl until frothy, add the cream of tartar and continue beating until soft peaks are formed. Sprinkle over the remaining 1/3 cup granulated sugar and continue beating until firm (but not stiff) peaks are formed. Stir 1/4 of the beaten egg whites into the batter, then fold in the remaining whites.

NOTE: Be sure to fold in the whites thoroughly enough so that all large clumps (any about the size of a whole walnut or larger) are incorporated, but be careful not to deflate the batter by overfolding the mixture; stray flecks of white can (and should) remain in the batter.

Pour and scrape the batter into the prepared bundt pan. Gently shake the pan (once or twice) from side to side to level the top. Bake the cake in the preheated oven for 55 minutes, or until risen and a wooden pick inserted into the cake comes out clean. The baked cake will pull away slightly from the sides of the pan. Let the cake stand in the pan on a cooling rack for 5 to 6 minutes. Then turn the cake out onto another cooling rack; set over a sheet of waxed paper (or aluminum foil).

Immediately but slowly spoon over the Lemon Spooning Glaze, taking care to soak the sides of the cake as well as the top. After about 20 minutes (or when the top of the cake is no longer moist to the touch), spoon over the Lemon Topping, letting it cascade from the top of the cake down the sides. Cool completely.

Technique note: It is important to wait until the glaze has set and permeated the cake before pouring over the topping, otherwise the topping will appear to have separated and won't set properly.

LEMON SPOONING GLAZE (Makes a scant 3/4 cup)
A light syrup, sweet and tart, for dousing lemon cakes.

Combine the lemon juice and granulated sugar in a small nonreactive (not aluminum) saucepan. Cover and set over moderately low heat to dissolve the sugar completely, about 5 minutes. Uncover, bring just to the beginning of a boil and then simmer for 20 seconds. Pour into a bowl. NOTE This spooning glaze can be used in two ways: warm over a warm or cool cake (or batch of muffins), or cool over a warm cake. (For maximum effect, avoid using the cool glaze on a cool cake.) If the glaze is made in advance and stored in the refrigerator, bring to room temperature before using over a warm or hot cake.

LEMON TOPPING (Makes a generous 1 1/4 cups)
A sparkling lemon spread to crown loaf or bundt cakes, sweet yeast breads, tea biscuits and muffins.

Place the confectioners' sugar, lemon juice, butter and lemon extract in a medium size mixing bowl. With a hand-held electric mixer, blend together the ingredients on low speed for 30 seconds, or until just combined. Scrape down the sides of the mixing bowl once or twice to keep the topping smooth textured. Do not overbeat.

NOTE: The mixture should be slightly thick, but spoonable; you can adjust the texture by adding a few extra teaspoons of confectioners' sugar or additional teaspoons of lemon juice, if necessary. If the topping thickens while you are trying to use it, add droplets of water to restore the consistency.