Lemony Lemony Lemon Cake

[I added an ingredient here. Lemon emulsion can be ordered on line at Lorann Oils and the difference is worth the trouble. Unlike extract, the flavor doesn't lose any strength in the baking process. I've started using it with the cakes we sell in the village] Okay, here's the recipe for the lemon cake
.It's basically from the excellent blog, Tartelette,and its called The Ultimate Lemon Pound Cake. I'll give you the original recipe, minus the changes I made to account for high altitude. However, I add 2 teaspoons lemon extract to the butter-sugar mixture and a simple glaze to the finished cakes. I struggled with myself when I found the flower mold at a local store called "Now We're Cooking" because it was expensive at around $40 but its totally worth it. You'll never get that detail with a less expensive one. Speaking of which, to ensure that detail, I first sprayed it with baking spray and then took a small artists brush and made sure to get in all the crevices. Then I refrigerate the pan until my batter is ready.
Also it truly makes a huge difference to heat the eggs before using. Just put them into a small bowl and cover with hot water. Let them sit for 5 minutes. I heat the milk to room temp as well. If I make this cake in a sheet pan, I leave the cake in there when I pour the syrup over it.[mmmm,wet cake]. If you've lined the pan with foil, leaving extra on each side, its easy to pull it out after it cools.


2 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 sticks unsalted butter at room temperature
2 cups sugar
6 large eggs
1 cup milk
1 teaspoon lemon emulsion
2 tablespoons lemon zest
1/2 cup fresh lemon juice
1/2 cup sugar

Preheat oven to 300F. Butter and flour a 12 cup Bundt pan.
Sift the flour,baking powder and salt together. Cream the butter and 1 and 3/4 cups sugar until pale and fluffy. Add the eggs,one at a time, beating well after each addition. Reduce the speed and add the flour mixture,alternating with the milk, beginning and ending with the flour. Stir in the lemon zest. Pour the batter into the prepared pan and bake for 1 1/2 hours, or until a knife in the center comes out clean. Let cool in the pan for 15 minutes. Poke holes all over the cake with a wooden skewer.Let cool to room temperature in pan.
Meanwhile, bring the lemon juice and remaining sugar to a boil over medium high heat in a small saucepan, stirring till the sugar is dissolved. Let boil 1 minute.

If you are making flowers, the baking time is obviously reduced. Check after 10 minutes. I put my fingers on top of one of the flowers- when they're done, they are dry and firm.
To paint, I make a glaze of lemon juice and powdered sugar in as many cups as I want colors. Experiment with the thickness, you don't want it so thick that it hides the detail, and not so thin that the colors look weak. With small artists brushes, one for each color, I get creative. Have fun and Happy Mother's Day- Stephanie, I think your mother will love these!