Rose-lemon Glazed Cake

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

Ingredients

• Servings: 16
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 cup unsalted butter, at room temperature
• 1 cup sugar
• 3 large eggs, at room temperature
• 1 tablespoon grated lemon zest
• 2 teaspoons lemon extract
• 1 cup sour cream
• 2 tablespoons rose water
• 6 tablespoons fresh lemon juice, strained
• 1 1/2 cups powdered sugar
• rose petal, from two organic roses
• 1 egg
• 1 tablespoon water
• granulated sugar, enough to coat petals (have at least a cup)

Recipe

• 1 preheat oven to 350 degrees f. grease and flour a 12-cup bundt pan.
• 2 sift the flour, baking soda and baking powder together in a medium mixing bowl. set aside.
• 3 in a medium bowl with an electric mixer on medium speed, beat the butter and sugar together until light and fluffy, about four minutes.
• 4 beat in the eggs, zest and lemon extract, and mix for two minutes.
• 5 reduce the mixer to the lowest speed, add half the flour mixture, and mix until combined.
• 6 add half the sour cream, mixing slowly yet constantly, and then add the rest of the flour and sour cream.
• 7 pour the mixture into the prepared bundt pan and bake for 35-40 minutes or until a cake tester or toothpick inserted into the thickest part of the cake comes out clean.
• 8 cool in the pan for 10 minutes, then invert onto a cake rack.
• 9 next, make the glaze. using a wire strainer, sift the powdered sugar into a small non-aluminum bowl.
• 10 add the juice and whisk to break up any lumps.
• 11 place the cake on your cake plate (which must have a lip!).
• 12 while the cake is still warm, using a long skewer (or just a toothpick), poke holes all around the top of the cake, stopping an inch or so shy of the bottom.
• 13 spoon-drizzle the syrup over the cake. if you have time, keep re-basting the cake with glaze that pools on the plate.
• 14 for the candied rose petals: pinch off the bitter, section at the base of each petal.
• 15 whisk egg and water together. dip each petal in egg mixture or gently brush both sides each petal.
• 16 place petals, convex side down to drain on wax paper.
• 17 when drained but still damp, sprinkle both sides with sugar. shake off excess, place on fresh waxed paper and dry at room temperature for 12 hours.
• 18 store in covered container in refrigerator. good for about a month.
• 19 note: these egg whites are not cooked, so use whatever needed precautions for raw eggs (always best to use the freshest eggs possible).
• 20 serve each piece with a few candied rose petals, or serve the whole cake at the table with rose petals sprinkled over and around it.