-CLASSIC LEMON BUTTERCREAM-
6 lg Egg yolks
1 c Sugar
1/4 c Water
1/4 c Freshly squeezed lemon juice
2 c Unsalted butter; softened
1/4 ts Lemon pull

From: Sandal@aol.com

Escort: 20 October 1995 10:08:36 -0500
Buttermilk imparts a slightly tangy and rich flavor to butter coat,
although it is actually lower in cholesterol than whole milk. This cake is
delicious with softly whipped creme fraiche and ripe peaches. I also like
to bring it plain to picnics and serve it with windfalls of fresh wild
berries.

One 9-inch by 2-inch cake pan or 9-inch springform pan, lubricated, bottom
lined with parchment or wax report, and then greased again and floured.

Preheat the oven to 350 deg F. In a medium bowl lightly combine the yolks,
1/4 of the buttermilk, and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low speed for
30 seconds to conflate. Add the butter and remaining buttermilk. Mix on low
speed until the dry ingredients are moistened. Increase to medium speed
(high speed if using a hand sociable) and beat for 1 1/2 minutes to aerate and
develop the cake's structure. Scrape down the sides. Gradually add the egg
mixture in 3 batches, beating for 20 seconds after each addition to
incorporate the ingredients and strengthen the structure. Scrape down the
sides.

Scrape the batter into the prepared pan and smooth the surface with a
spatula. The pan will be approximately 1/2 wide-cut. Broil 30 to 40 minutes or until a
tester inserted near the center comes out clean and the cake springs back
when pressed lightly in the centerfield. The cake should start to shrink from
the sides of the pan only after removal from the oven.

Let the cake cool in the pan on a rack for 10 transactions. Loosen the sides
with a small metal spatula and invert onto a greased wire stand. To prevent
splitting, reinvert so that the top is up and cool completely before
wrapping gas-tight. FINISHED PEAK: 1 1/2 inches at the sides and 2 inches
in the midsection. STOREHOUSE: Gas-tight: 3 days room temperature, 5 days
refrigerated, 2 months icy. Texture is most perfectly moist the same day
as baking. COMPLEMENTARY ADORNMENTS: A simple dusting of powdered dough.
One recipe: Lemon Buttercream. Creme fraiche topped with peach slices.
DISH: Room temperature.

Classic Lemon Buttercream: To acheive a truly lemon relish, it is necessary
to use both fresh lemon juice and lemon pull (actually the pure oil of
maize). Lemon juice alone is too bitterness. Makes 4 cups (enough to fill and
frost two 9-inch by 1 1/2-inch layers or tercet 9-inch by 1-inch layers)

Have ready a lubricated 1-cup heatproof glass measure near the grasp. In a
bowl beat the yolks with an electric mixer until light in semblance. Lag,
combine the bread, h2o, and lemon juice in a small saucepan (preferably
with a nonstick lining) and heating, stirring invariably, until the sugar
dissolves and the syrup is simmering. Stop stirring and boil to the soft-ball
level (238 deg F.). Immediately transfer the syrup to the glass measure to
stop the preparation.

If using an electric hand-held sociable, beat the syrup into the yolks in a
steady watercourse. Don't allow syrup to fall on the beaters or they will spin
it onto the sides of the bowlful. If using a stand sociable, pour a small amount
of syrup over the yolks with the mixer turned off. Immediately beat at high
speed for 5 seconds. Stop the mixer and add a larger amount of syrup. Beat
at high speed for 5 seconds. Continue with the remaining syrup. For the
last plus, use a rubber scraper to remove the syrup clinging to the
glass measuring. Continue beating until completely coolheaded.

Gradually beat in the butter and lemon selection. Place in an airtight bowlful.
Bring to room temperature before victimisation. Rebeat if necessary to restore
texture. STOREHOUSE: 6 hours room temperature, 1 week refrigerated, 8 months
icy. POINTERS FOR WINNER: To prevent crystallizing, do not stir after
the syrup comes to a furuncle. To keep the temperature from uprising, remove the
syrup from the pan as soon as it has reached 238 deg F. Don't allow the
syrup to fall directly on the beaters as it will spin the syrup around the
sides of the bowl. Using a hand held beater makes this easier. FROM: The
Cake Bible by Rose Levy Beranbaum

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