LEMON-BUTTERMILK BUNDT CAKE
Top off this classic tangy lemon cake with a jammy apricot and lemon glaze for extra sweetness.
Provided by Alison Roman
Categories Cake Dessert Bake Easter Lemon Spring Buttermilk Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter and flour Bundt pan; set aside. Whisk baking powder, salt, and 3 cups flour in a medium bowl. Combine sugar and lemon zest in a large bowl; using your fingertips, rub together until lemon sugar is well blended.
- Add 1 cup butter to lemon sugar. Using an electric mixer on high speed, beat until mixture is light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides and bottom of bowl with a rubber spatula, until mixture is light and very fluffy, about 4 minutes longer.
- Reduce speed to low. Add dry ingredients in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan; smooth top.
- Bake cake until golden brown and beginning to pull away from sides of pan, 60-70 minutes. Transfer to a wire rack and let cake cool in pan for 10 minutes. Invert cake onto rack; remove pan and let cool completely. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.
- Combine preserves and lemon juice in a small saucepan. Bring to a boil, reduce heat, and simmer, stirring occasionally, until glaze is reduced to 1/2 cup, 6-8 minutes. Strain glaze into a small pitcher or bowl; discard solids in strainer. Pour glaze over cooled cake and let sit for at least 10 minutes.
LEMON BUTTERMILK CAKE
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other dessert classics, check out the videos.
Provided by Dianne Rossmando
Categories Cake Dairy Egg Dessert Bake Lemon Shower Butter Buttermilk Lemon Juice Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 (9-inch) Bundt cake or 36 cupcakes
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350°F. Generously grease and flour a (9-inch) Bundt pan or line 36 muffin tins with paper liners.
- 2. In a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium speed until the mixture is smooth and light in texture, about 5 minutes. While the butter is beating, sift together the flour, baking soda, and salt, and set aside. In a small bowl, combine the buttermilk, lemon zest, and 4 tablespoons of the lemon juice and set aside.
- 3. Add the eggs to the butter-sugar mixture, one at a time, beating well and scraping down the bowl after each addition. In 3 additions, alternate adding the sifted dry ingredients and the wet ingredients to the butter-sugar mixture, stirring on low until just incorporated.
- 4. Pour the batter into the prepared Bundt pan or fill each muffin cup two-thirds full with batter. Bake until the center of cake springs back when touched and a skewer inserted near the center comes out clean, 1 hour to 1 hour and 15 minutes. Bake cupcakes until they rise in a dome shape and spring back when lightly pressed with a fingertip, 16 to 20 minutes.
- 5. Remove the cake from the oven and let cool completely in the pan on a wire rack. Release the sides and bottom of the cake from the pan with a narrow metal spatula or knife. Invert the pan and turn out the cake. Place a wire rack in a baking pan and set the cake, right side up, on the rack.
- 6. In a small bowl, combine the confectioner's sugar, the remaining 1 tablespoon lemon juice, and 1 tablespoon cold water and stir until very smooth. Add a little more confectioners' sugar or water as necessary to achieve a glaze consistency (similar to that of honey). Spoon the glaze evenly over the cake. When the glaze has firmed, transfer the cake to a plate. Slice and serve at room temperature.
BLUEBERRY BUTTERMILK FLAPJACKS
Good old American fluffy flapjacks, dotted with blueberries and drizzled with maple syrup, are sweetly enticing for their flavor and their familiarity.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 10
Number Of Ingredients 11
Steps:
- Sift together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, 1 tablespoon butter, and 2 tablespoons oil; whisk into flour mixture. Fold in blueberries. Set batter aside.
- Heat 1/2 teaspoon butter and remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Pour in 1/3 cup batter. Cook until small bubbles form, about 3 minutes. Flip; cook until golden brown, about 3 minutes. Repeat with remaining batter, adding butter as needed. Serve with butter and syrup; garnish with berries.
BUTTERMILK FLAPJACKS
This recipe was posted in Saveur magazine. It is the recipe used at Robie's Country Store & Deli in Hooksett, NH. They are very large, and cooked one at a time in a hot buttered nonstick skillet until crisp around the edges. The flapjacks are fluffy and tender. The best pancake/flapjack I've ever tried. Warning - not recommended for a low fat diet!
Provided by PanNan
Categories Breakfast
Time 45m
Yield 8 large flapjacks, 8 serving(s)
Number Of Ingredients 10
Steps:
- Place the first five (dry) ingredients in a large bowl and whisk to combine.
- In a second bowl, whisk together the next four (wet) ingredients.
- Pour the buttermilk mixture into the flour mixture and whisk together just until combined to make a thick batter. (Do not overmix to get a more tender flapjack.).
- Heat an 8" nonstick skillet over medium heat.
- Add 1 tbsp butter and heat until the butter's foam subsides.
- Ladle about 1/2 cup of batter into the skillet.
- Cook the flapjack until little bubbles form on the top of the surface and the bottom is golden brown. Flip and cook until the other side is golden brown (about 5 minutes total cook time for each flapjack).
- Transfer to a large platter and keep warm.
- Repeat the process with an additional tbsp butter in the pan until 8 flapjacks have been made. To save time, you can have two skillets going at the same time.
- Serve hot with additional butter and maple syrup. A dusting of confectioners sugar is a nice touch, too.
Nutrition Facts : Calories 290.1, Fat 15.5, SaturatedFat 9.3, Cholesterol 90.9, Sodium 807.3, Carbohydrate 30.7, Fiber 0.8, Sugar 6.3, Protein 7
LEMON DRIZZLE FLAPJACKS
Treat yourself to a dessert mash-up in the form of our lemon drizzle flapjacks. This simple traybake is perfect for slicing and sharing with friends
Provided by Elena Silcock
Categories Afternoon tea, Dessert, Treat
Time 40m
Yield Makes 12
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 20 x 20 cm tin with baking parchment. Melt the butter, sugar and golden syrup in a pan until bubbling. Tip in the oats and stir until everything is well coated. Press ¾ into the tin, spread over the lemon curd then sprinkle over the remaining flapjack mix. Bake for 30 mins then leave to cool.
- Mix the icing sugar with the lemon juice then drizzle across the cooled flapjack and cut into 12 pieces.
Nutrition Facts : Calories 473 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 42 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
More about "lemon buttermilk flapjacks recipe epicuriouscom"
HOW TO MAKE FLUFFIEST, LIGHTEST PANCAKES POSSIBLE
From epicurious.com
Author Matt DuckorEstimated Reading Time 1 min
BUTTERMILK FLAPJACKS | WILLIAMS SONOMA
From williams-sonoma.com
LEMON-BUTTERMILK FLAPJACKS | PUNCHFORK
From punchfork.com
4.4/5 (42)Category BreakfastServings 12
BUTTERMILK FLAPJACKS RECIPE | EPICURIOUS
From epicurious.com
Servings 4Author Epicurious
FLUFFY BUTTERMILK FLAPJACKS - YOUR RECIPE BLOG
From yourrecipeblog.com
LEMON BUTTERMILK PIE WITH SAFFRON RECIPE | BON APPéTIT
From bonappetit.com
LEMON POPPY FLAPJACKS – KODIAK
From kodiakcakes.com
BUCKWHEAT BUTTERMILK FLAPJACKS WITH LEMON CREAM AND …
From ediblemontereybay.com
LEMON-BUTTERMILK FLAPJACKS | RECIPE | BRUNCH DISHES, RECIPES, …
From pinterest.com
20 FLAPJACK PANCAKE RECIPES - LIFE FAMILY FUN
From lifefamilyfun.com
LEMON-BUTTERMILK FLAPJACKS | RECIPE | RECIPES, PANCAKES FOR DINNER ...
From pinterest.com
LEMON BUTTERMILK FLAPJACKS RECIPE EPICURIOUSCOM- RECIPERT
From recipert.com
LEMON FLAPJACK RECIPE - MY MORNING MOCHA
From mymorningmocha.com
BREAKFAST REVOLUTION: DOING THE DINER JUSTICE, ONE SHORT …
From epicurious.com
PALACE DINER LEMON-BUTTERMILK FLAPJACKS | AMERICA'S TEST …
From americastestkitchen.com
BLUEBERRY BUTTERMILK FLAPJACKS RECIPE | EPICURIOUS
From epicurious.com
LEMON-BUTTERMILK FLAPJACKS
From mealplannerpro.com
You'll also love