Lemon Cake With Crackly Caramel Glaze

Total Time: 4 hrs 15 mins Preparation Time: 3 hrs 30 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 6 large eggs, separated
• 1/2 teaspoon cream of tartar
• 1 1/2 cups sugar
• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup water
• 1/2 cup pure olive oil
• 2 teaspoons pure vanilla extract
• 2 finely grated lemons, zest of
• 1/4 cup water
• 1/4 cup sugar
• 2 tablespoons limoncello or 1/2 teaspoon lemon extract
• 1 cup sugar
• 1/4 teaspoon cream of tartar
• 2 tablespoons water

Recipe

• 1 make the cake:
• 2 preheat the oven to 375°f
• 3 butter and flour a 12-cup bundt pan. in a large bowl, using an electric mixer, beat the egg whites with the cream of tartar until soft peaks form.
• 4 gradually beat in 1/2 cup of the sugar.
• 5 in a medium bowl, whisk the cake flour, baking powder and salt.
• 6 in a large bowl, using an electric mixer, beat the 6 egg yolks with the water, olive oil, vanilla, lemon zest and the remaining 1 cup of sugar.
• 7 add the dry ingredients and beat until the batter is smooth.
• 8 using a spatula, fold in the beaten egg whites until no streaks remain.
• 9 spoon the batter into the prepared bundt pan.
• 10 bake the cake for 35 to 40 minutes, until springy to the touch.
• 11 let cool for 20 minutes, then invert the cake onto a rack to cool completely.
• 12 lower the oven temperature to 350°.
• 13 make the limoncello syrup:
• 14 in a small saucepan, simmer the water and sugar over moderate heat just until the sugar is dissolved, about 5 minutes.
• 15 let cool, then stir in the limoncello.
• 16 brush the syrup all over the cake, allowing it to soak inches
• 17 make the caramel topping:
• 18 line a large baking sheet with parchment paper.
• 19 in a heavy saucepan, stir the sugar with the cream of tartar and water until sandy.
• 20 wash down the side of the pan with a moistened pastry brush to remove any sugar crystals.
• 21 bring the mixture to a boil over moderately high heat and cook without stirring until a deep honey-colored caramel forms, about 5 minutes.
• 22 remove from the heat.
• 23 carefully swirl the pan to cool the caramel slightly, then pour it onto the baking sheet in a rough round.
• 24 using an offset spatula, spread the caramel into a 13-inch round and let stand until slightly cooled but still pliable, about 5 minutes.
• 25 invert the caramel round over the cake and peel off the parchment paper.
• 26 gently press the caramel onto the cake before it hardens to help it conform.
• 27 if the caramel hardens as you work, place the caramel-coated cake in the oven for 2 to 3 minutes, just to soften the caramel.
• 28 when the caramel has hardened, serve with lime-yogurt mousse (recipe to follow).