Yeasted Lemon Cake

108

This yeasted lemon cake, a.k.a. savarin, is served with fresh berries, to take advantage of summer’s most wonderful flavors.

PREP

20 mins

BAKE

22 to 25 mins

TOTAL

1 hr 42 mins

YIELD

one 10″ cake

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Yeasted Lemon Cake

Instructions

  1. Grease a 10” diameter monkey bread pan or ring pan.
  2. For the cake, combine 3/4 cup (3 ounces) of the flour, the yeast, sugar, and salt.
  3. Combine the warm milk and melted butter, and gradually add to the flour mixture, mixing for 2 minutes.
  4. Add the eggs, the remaining 1 1/2 cups (6 1/4 ounces) of the flour, and the zest. Beat vigorously for 2 minutes.
  5. Spread the dough evenly into the pan. Cover, and let rise for 1 hour. Towards the end of the cake’s rising time, preheat the oven to 375°F.
  6. For the syrup, combine the sugar and water in a saucepan and bring to a boil over medium-high heat. Simmer for about 10 minutes, until the syrup thickens.
  7. Add the lemon juice, and remove from the heat.
  8. Bake the cake for 22 to 25 minutes, until a tester inserted into the center comes out clean. Remove it from the oven.
  9. Brush half the syrup over the cake, and allow it to cool for 5 minutes.
  10. Turn the cake out onto a rack set over parchment or a pan. Brush the remaining syrup over the newly exposed bottom crust.
  11. Turn the cake right-side up onto a plate, and cool completely. Serve with whipped cream and berries.
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