½ teaspoon LorAnn Oils Super Strength Lemonade flavor Visit her website at INGREDIENTSġ Tablespoon LorAnn Orange (or Lemon) Bakery Emulsionġ (4 serving size) lemon instant pudding mix – (I like to add a little lemon zest) This scrumptious recipe is courtesy of Rosanne (Ro) Zinniger, professional cake artist, baking instructor, and owner of Ro Z’s Sweet Art Studio – a school of confectionery arts and retail supply store. of Natural Citrus Blossom Super Strength flavoring in place of the orange emulsion. RECIPE TIP: For a flavor change, try changing 1 tsp. I wish the recipe brings you as much happiness as it has brought to me! All my best, and happy baking, Ro. And, for those tea parties or bridal showers, this cake layered with a lemon curd and iced with a poured fondant to create petit fours is simply elegant! I have also changed the flavors to lemon or key-lime depending on the season. I have created a “trifle” by layering cake, the lemon mousse (see the Citrus Pound Cake recipe), fresh raspberries, and served the trifle with an orange or lemon gelato or sorbet. For example, my husband slices it and puts it in the toaster oven with a pat of butter….and he is skinny! I have served this cake sliced with a dollop of whipped cream and fresh strawberries.

Also, remember to completely cool the cake before torting, filling and frosting!įor those of you not interested in carving a cake or making a wedding cake, this recipe can be used for a lot of other types of desserts …. To achieve the best results, follow the steps and ingredient quantities. I always recommend reading the recipe through first, organize your ingredients, and then re-read the recipes. Since I use this cake to carve, the top is usually leveled and the edges are carved off. You might find that the edges brown as well. If your oven runs hot, bake at 325 degrees F for an extra ten minutes. Once baked, you will find that the cake top is “flaky” like a sugar cookie crust. The other recommendation is to alternate the flour with the whipping cream, ending with the whipping cream. Always add your flavor/emulsions to the fat part of the recipe, after you have thoroughly creamed the butter and sugar together, that way the flavor coats the fat well. However, do not reduce the sugar, or you will end up with a flatter cake. Even with these issues, the cake will still come out okay. Also, if they are not combining according to the instructions, skip a step, or are not thorough with the step, then the cake result is not consistent every time. Students also may not read the recipe all the way through and add more lemon juice than is called for, and there will tend to be “streaks” of lemon-like area (not the zest). The results tend to toughen the cake, making it denser and drier.

The recipe uses large eggs, not extra large eggs, not jumbo eggs, and sometimes students buy the wrong ones or have other sizes in the fridge. Over the years, students commonly encounter issues if they use the wrong eggs. I can use this cake to carve shapes and create curved pieces that will hold under the pressure of fondant – like creating a purse cake or even the earth! I love that this cake can be torted thinly and layered, usually for wedding cakes and special occasion cakes, and still be flavorful and tender when eaten. My students ask me why I like this recipe so much. I love to teach this recipe to my baking students because it is a very flavorful, dense and solid cake with a fine crumb texture, so it really does melt in your mouth.

The addition of the orange bakery emulsion (or LorAnn’s citrus blossom super strength flavor) takes this recipe to the next level. It is extremely important to me to have not only an amazing looking cake but an amazingly tasty cake. The combination of her baking and her amazing orange tree is reminiscence in this cake. My Italian grandmother cared for me when I was young, and I used to watch her bake and garden. I began messing around (as usual) with my recipes (family and others that I acquired over the years), and found that if I added whipped cream to the recipe (it added more fat) and changed the all-purpose flour to cake flour that I would have a tender crumb, as opposed to the tough texture I was achieving with all-purpose. Years back I was looking for a recipe that would carve well, hold the weight of fondant and taste great. The Citrus Pound Cake and how it came about: Our guest blogger is ROSANNE ZINNIGER, a Professional Cake Artist / Baking Instructor, and owner of Ro Z’s Sweet Art Studio – a School of Confectionery Arts and Retail Supply Store.

Lorann lemon bakery emulsion