Infused Syrup In A Recipe Really Makes the Cake!
Posted by Mark Cockerille on
I usually bake cakes in a tube pan - pound cake, carrot cake, lemon cake...the list goes on. That's just what I'm used to. I usually reserve the 9 x 13 for brownies. However, today's featured Lemon cake with Blackberry Sage glaze is baked in a 9 x 13 and is really easy to put together! It looks pretty on a plate too if you dollop whip cream on top and add a blackberry garnish. See the video here! People are often puzzled how to use syrups, but the two recipes below show you just how easy it is to incorporate them into tasty cakes and teas. Leave a comment and let me know how yours turn out.
Lemon Cake with Blackberry Sage glaze
4 1/2 cups All Purpose flour
2 tsp Baking powder
1 1/2 tsp Baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter
2 1/2 cups granulated sugar
5 eggs room temperature
1 tsp Vanilla
1 1/2 cups milk
3 Tbls lemon juice
1 tsp lemon zest
Heat oven to 350. Spray a 9 x 13 pan with vegetable spray.
In a medium bowl, combine flour, baking powder, baking soda and salt. Mix well. In a large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs and vanilla and mix until smooth. Add flour mixture to butter mixture, alternately with milk and lemon juice, beating well after each addition. Stir in Lemon zest. Place batter in prepared pan.
Bake 37-40 minutes or until toothpick inserted in center comes out clean.
Next, poke holes in the cake with a wood or bamboo skewer. Then pour a cup of Sallie's Greatest Blackberry Sage syrup over the entire cake. Let it soak in for about 5 minutes, then pour glaze on top.
Glaze Mix well together: 2 cups of 10x sugar, 1 Tbls. melted butter, juice of one lemon and 1/4 cup Blackberry syrup. This will make a thin pourable glaze. Pour over top of cake and spread around as needed. It will just be a thin layer. (You can eat it now or it is better if you can wait a few hours to let the syrup really soak into the cake!)
Peach Mint Iced Tea
6 cups Black unsweetened tea
2 cups Orange juice
2/3 cup Sallie's Greatest Peach Mint Syrup
Mix all in a pitcher. Fill glasses with ice and pour in tea.