Prep time: 30 min
Chill time: 1 hour
Ready in: 2 hours, 15- 20 min
Serves: 8- 12
Ingredients:
CANDIED LEMONS:
8 lemons- washed, zested, then peeled2 2/3 c. sugar
2 c. water
CAKE:
1 1/2 c. candied lemons- pureed
1/2 c. vegetable oil
1 1/4 c. soy (or other non-dairy) milk
1/4 c. sugar
2 c. flour
1 1/2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
Powdered sugar- for pan
FONDANT:
1 1/4 c. powdered sugar
3 T. lemon juice
Directions:
- Pierce lemons 8- 10 times with a toothpick
FONDANT:
1 1/4 c. powdered sugar
3 T. lemon juice
GARNISH:
Powdered sugar
2 lemons
Directions:
- Pierce lemons 8- 10 times with a toothpick
- In a large, deep pot, combine lemons, sugar and water
- Bring to a simmer, covered, and simmer for 1 hour
- Let lemons cool in syrup
- Preheat oven to 350
- Puree lemons, in syrup, in a food processor until fairly smooth
*I had the original version of this at a family dinner when my cousin MJ made it; he found recipe here and obligingly shared when I said I wanted to make it for Recipe Club! Thanks, MJ!
- Preheat oven to 350
- Puree lemons, in syrup, in a food processor until fairly smooth
- Combine lemon puree with oil, soy milk, and sugar
- Whisk until smooth
- In another bowl, mix flour, baking soda, baking powder, and salt
- In another bowl, mix flour, baking soda, baking powder, and salt
- Grease bundt pan
- Sprinkle powdered sugar into greased bundt pan and turn pan to coat sides and center spike
- Rap pan against counter to loosen any extra sugar, and discard or save for fondant
- Fold dry mixture into wet mixture until combined
- Fold dry mixture into wet mixture until combined
- Pour batter into prepared bundt pan
- Bake at 350 until a cake tester comes out clean, about 45- 50 min
- Bake at 350 until a cake tester comes out clean, about 45- 50 min
- Let cool upside-down on a large plate
- After a few minutes the cake should drop out of the pan onto the plate in one piece
- Let cake cool completely before icing
- When cake is nearly cool, make fondant by whisking powdered sugar with lemon juice
- Add to a small sauce pan and bring to a rolling boil until it reaches soft-ball stage (235- 240 degrees), about 10- 20 seconds
- Remove from heat and whisk constantly until it starts to thicken. At first, icing will be a glossy yellow, and it will gradually thicken and become lighter as it cools. You want to pour it over cake when it’s very clearly thickened, but not too cool (i.e. thick) to pour. If icing becomes too thick, simply reheat and start again
- Dust iced cake with powdered sugar to finish, and garnish with fresh lemon segments- Remove from heat and whisk constantly until it starts to thicken. At first, icing will be a glossy yellow, and it will gradually thicken and become lighter as it cools. You want to pour it over cake when it’s very clearly thickened, but not too cool (i.e. thick) to pour. If icing becomes too thick, simply reheat and start again
*I had the original version of this at a family dinner when my cousin MJ made it; he found recipe here and obligingly shared when I said I wanted to make it for Recipe Club! Thanks, MJ!
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