What’s a Good Way to Celebrate No Cavities? Lemon- Sugared Snack Cake!

10 03 2009

Okay, I actually made this on Saturday because a friend of mine requested it. But I DID go to the dentist today for the first time since the Clinton administration and much to my shock, I had NO cavities. And my tartar buildup? MINIMAL. I attribute it to all the Jujyfruits, Haribo Gummy Bears, Red Vines, beer, wine, Beam and Coke, cupcakes, cookies, and lack of flossing for all but the past 6 months. That said, you should really floss. It cuts down on your dentist time significantly. Also, this cake makes everything better, so if you do go to the dentist and s/he tells you that your mouth is a disgusting cesspool, you can come home and eat this cake and feel like you’ve got Hilary Duff teeth (she has enormous, white, healthy-looking teeth – she’s a dental role-model. If you’re into giant teeth.) The texture of this is light and fluffy because of the cake flour. And you might think that it needs a drizzle of something lemony (and I wouldn’t stop you), but the topping is quite enough. It stays moist and fluffy and is just light enough. I got this from the America’s Test Kitchen Family Baking Book, and if you don’t own a cookbook from ATK, well, I PITY THE FOOL. You should get one. Anyhoodles, on to the teeth rotting goodies….

Lemon Sugar Cake

  • 1 1/2 c. cake flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 1/4 c. sugar
  • 2 Tbl. grated fresh lemon zest (it’s a pain in the ass, but totally worth it)
  • 8 Tbl. (1 stick) unsalted butter, softened
  • 2 large eggs, room temp.
  • 1 1/2 tsp. vanilla
  • 3/4 c. whole milk, room temp.
  1. Preheat oven to 350. Line an 8″ or 9″ square pan with foil to make a sling and grease it up.
  2. Whisk flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, beat the sugar and lemon zest together on medium until well combined and pale yellow, about 30 seconds. Remove 1/4 cup of the lemon sugar and set aside.
  4. Add butter to remaining sugar-zest and beat on medium until light and fluffy, 3-6 minutes. Beat in eggs, 1 at a time until combined, then add vanilla.
  5. Reduce speed to low and alternate beating in dry ingredients and milk, in 3 and 2 parts, respectively.
  6. Give batter a final stir with a rubber spatula. Scrape into prepared pan, smooth the top, and sprinkle that 1/4 cup of lemon-sugar goodness on top.
  7. Bake until golden brown and a toothpick comes out with a few crumbs attached (like brownies should be), about 25-30 minutes, rotating the pan once.
  8. Let cake cool completely in pan, 1-2 hours. Or wait 15 minutes before trying a piece in the name of science. Pass out from glee. When awake, don’t forget to brush and floss.

    Magical floating lemon-sugared snack cake. This is no malarky! I'm magic!

    Magical floating lemon-sugared snack cake. This is no malarky! I'm magic!

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