The best delicious Le Weekend Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Le Weekend Cake recipe today!
Hello my friends, this Le Weekend Cake recipe will not disappoint, I promise! Made with simple ingredients, our Le Weekend Cake is amazingly delicious, and addictive, everyone will be asking for more Le Weekend Cake.
What Makes This Le Weekend Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Le Weekend Cake.
Ready to make this Le Weekend Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 1/2 c Unsalted butter; melted,
-cooled
Butter; for greasing pans
2 2/3 c Sifted flour; plus more
6 lg Eggs; room temperature
1 1/4 c Granulated sugar
1 ts Pure vanilla extract
Grated zest of 1 lemon
1 tb Fresh lemon juice
1 c Apricot jam
1/4 c Cognac or fresh orange juice
1 c Confectioners’ sugar
Heat the oven to 350 degrees. Butter and flour two 3- by 10-inch loaf pans.
Set aside. In the bowl of an electric mixer fitted with the paddle
attachment, beat eggs and granulated sugar until mixture holds a
ribbon-like trail on the surface when you raise the whisk, 3 to 5 minutes.
Add vanilla and lemon zest; beat to combine. Sift a third of the flour over
the batter; gently fold in with a rubber spatula. Add remaining flour in
two more batches. Fold in melted butter. Divide batter evenly between pans.
Place pans on a baking sheet; transfer to oven. Bake until cakes pull away
from sides of pans, 50 to 55 minutes. Transfer pans to wire rack set over a
baking sheet, let cool 5 minutes. Invert pans, releasing cakes. Trim tops
of cakes level with a serrated knife. Place cakes top-sides-down on rack.
Combine apricot jam and cognac in a small saucepan. Set over medium-low
heat; cook 3 minutes. Set a fine sieve over a small bowl. Using a rubber
spatula, press on solids, passing glaze through sieve. Brush tops and sides
of cakes with apricot glaze. Let glaze set. In a small bowl, whisk together
confectioners’ sugar, 1 tablespoon water, and the lemon juice. Pour second
glaze over cakes, letting it run down the sides. Let set; serve. Makes 2
cakes.
Yields
1 servings
Leave a Reply