Monday, March 26, 2012

Lemon Tunnel of Love Tea Cake

This was the other dessert I took to church. I am glad I took the picture before we left, since NONE came home with me! It was a moist cake with the 'tunnel' in it.

Lemon Tunnel of Love Tea Cake

thewednesdaybaker.blogspot.com

Using a small bowl combine these ingredients together and mix and set aside. This is the tunnel of love for your cake.

6 ounces of softened regular cream cheese (not reduced-fat or whipped)
1/4 cup sugar
1/2 tsp vanilla extract
1 egg

In a large bowl add:
1 1/3 cups sugar
2 1/4 cup of all-purpose flour
1 1/2 tsp baking soda
1/4 tsp salt
Using your whisk mix all these dry ingredients together
Add:
1/2 cup of canola vegetable oil
1 TBSP of lemon zest ( about 2 small lemons)
1/4 cup of buttermilk
Mix this together then slowly add
1 cup of buttermilk mixing by hand and mix just enough to combine the ingredients together.

Prepare your bundt pan with grease and flour lightly. Set this aside. Preheat oven to 350 degrees.

Pour about 1/3 to 1/2 of the batter into the prepare bundt pan. Spread to make a little tunnel in the batter if possible. Spoon in the cream cheese mixture and try to keep this in the center of the cake. Then carefully spoon on the remaining batter and spread to the edges of the pan covering the cream cheese mixture. Bake in the middle of the oven for about 50-55 minutes. Until the top is golden brown and slightly firm to the touch. If you check with the toothpick or cake tester, there should be nly traces of cream cheese and no loose batter. Let cool in the cake pan for 15-20 minutes then invert to your cake platter. Allow to cool completely.

Icing:
In a small bowl add 1 cup of confectioner's sugar and about 2 TBSP of lemon juice. Mix and spoon over the top allowing to drizzle down the sides of the cake. Make the icing to the considency that you want. I sprinkled the top with more zest from the lemon.


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