Bourbon Cake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
For The Cake,
2 1/2 cup: Cake flour,
3/4 tsp: Baking soda,
3/4 tsp: Baking powder,
1/2 tsp: Salt,
2 Sticks: unsalted butter,
Softened,
1 1/2 cup: Sugar,
4: Egg yolks, room temp
1 large: Egg room temp,
Juice of 1 lemon,
3/4 cup: Sour cream,
For the syrup,
1/4 cup: Sugar,
1 1/2 ounce: Bourbon,
For the Frosting,
2 cup: Heavy whipping cream,
3 tbsp: Sugar,
Directions:
Directions
1. Preheat oven to 350 F. 2. butter and flour two 9 inch
springform cake pans. 3. In a large bowl, sift flour together with
baking soda, baking powder and salt. 4. With a hand mixer, cream
butter together with sugar until fluffy and light. 5.Add egg yolks,
one at a time, then the whole egg. Fold in lemon juice, zest and sour
cream by hand until smooth. 6. Divide mixture evenly between two
pans. Bake 35 to 40 minutes or until cake test done. 7. Let cakes
cool for 10 minutes, then turn out on a rack to cool completely. 8.
For syrup, melt sugar and bourbon in a small saucepan over low heat,
stirring until well blended. 9. Cut each cake in half horizontally.
Brush each layer with syrup. 10. For frosting whip the cream,
gradually adding sugar by the tablespoon until stiff. 11. Spread
first layer with cream, top with another cake layer and repeat. Frost
the last layer with remaining cream and garnish with fresh sun and
cornflowers if desired Source HomeStyle Mag. Sept issue submitted by
marina
Source from luhu.jp
1. Preheat oven to 350 F. 2. butter and flour two 9 inch
springform cake pans. 3. In a large bowl, sift flour together with
baking soda, baking powder and salt. 4. With a hand mixer, cream
butter together with sugar until fluffy and light. 5.Add egg yolks,
one at a time, then the whole egg. Fold in lemon juice, zest and sour
cream by hand until smooth. 6. Divide mixture evenly between two
pans. Bake 35 to 40 minutes or until cake test done. 7. Let cakes
cool for 10 minutes, then turn out on a rack to cool completely. 8.
For syrup, melt sugar and bourbon in a small saucepan over low heat,
stirring until well blended. 9. Cut each cake in half horizontally.
Brush each layer with syrup. 10. For frosting whip the cream,
gradually adding sugar by the tablespoon until stiff. 11. Spread
first layer with cream, top with another cake layer and repeat. Frost
the last layer with remaining cream and garnish with fresh sun and
cornflowers if desired Source HomeStyle Mag. Sept issue submitted by
marina
Source from luhu.jp