LUSCIOUS LEMON CAKE

Cooking shows are the most popular shows on television, today.  Just look at the list on the Food Network...or the Cooking Channel. Even the local stations in our area have weekly cooking segments. Names like Guy Fieri, Paula Deen, Rachel Ray and Martha Stewart are household names. 

So, I believe the time is right for a company like Demarle at Home to make its name...and its Flexipans, Silpats and Silforms... known.

I mentioned in an earlier post, that I was beginning to teach cooking classes...going into peoples' homes and sharing tips for healthier cooking...and eating. As I prepare for my classes, I experiment at home...which my husband and neighbors love.

Last night was "Sweet Night"...the time I experiment with mixes, recipes, etc...all having to do with desserts. Many of my desserts are quite healthy...some of my "tried and true recipes" are more healthy now, than in their original state... But all of my desserts are easy to prepare...easy for my students to replicate. Some even begin with a mix!  Last night's cake was one of those...

The secret to this beautiful cake is the baking pans... I used the Sunflower Flexipan and Perforated Pan by Demarle at Home. (Why the perforated pan? Flexipans are just that...very flexible! The perforated pan supports the pan, protects the pan from the HOT racks, and allows heat to circulate,  allowing the cake (or whatever you are cooking) to cook evenly and thoroughly.)

 For tonight's cake, I used a boxed Lemon Cake Mix (Betty Crocker, to be exact)....something easy to use. It's a good item for a novice baker! Just follow the directions on the back of the box...(almost)

Never one to leave a mix alone, I added freshly grated lemon zest to the batter...and used milk in place of the water. The cake was tender, moist, tangy...Move over Sandra Lee!

I pour the "doctored"cake batter into the Flexipan Sunflower mold (do not oil, butter, spray the Flexi!!!) and placed it in a 350 degree oven.

Thirty minutes later, the baked cake has a golden, almost glossy color...so beautiful (and Boy! Did it ever smell good!!!)

                                                     

When the cake had cooled for awhile, I placed a serving plate on top of the mold, then turned it over. The cake slid right out of the mold, leaving just a few crumbs to be washed out with soap and water. (Notice the crumbs in the center and petal part of the pan? Hardly any!!!)

                                                                                           

Next, I put 1/2 jar Robertson's Lemon Curd in a microwave-safe bowl and heated for just a minute, to soften, almost liquify the curd. Then I brushed the top of the cake with the curd, to make a glaze.*

More lemon zest was grated over the top of the cake, and lemon twists were added in the center. Doesn't it look pretty!?!

(Of course, you could make your own lemon curd...or glaze, using lemon juice, powdered sugar and a pinch of salt.)

And Mac Daddy thought it tasted good, too!

(I love the serving size of this pan/cake. It's just the right amount.)

Be watching...in the next couple of weeks I will be giving away a Demarle at Home Sunflower pan.

It's more than just a cake pan...I also use it for stratas, quiche, and so much more. It's a real kitchen TOOL. (My definition of a kitchen TOOL....a product that has multiple uses. I HATE things that have only ONE use. It's a waste of space...)

For more information on Demarle at Home, please contact me (my website is still under construction) or visit

www.demarleathome.com

I am linking with Foodie Friday.