New Recipe: In Good Taste – April 2022

By Vera Stewart | Photography by Amy J. Owen

TRIP’S LEMON CRISP CAKE

The Lemon Crisp Pound was named after my brother, Trip. When Trip tested the recipe he said, “I have never made a cake from scratch! Had fun and I’m very happy with the results!” Each lemon-shocked bite makes this cake the perfect dessert for spring or summertime. This recipe uses both lemon extract and fresh lemon zest for a strong (not overpowering) lemon flavor. The glaze maintains the balance of sweet and sour that makes this cake so delicious!

Serves: 24
Prep Time: 30 to 35 minutes
Bake Time: 1 hour and 20 minutes

CAKE

1 cup unsalted butter, at room temperature
3 cups granulated sugar
1 cup heavy cream, at room temperature
1 1/2 teaspoons pure vanilla extract
1 tablespoon lemon extract
3/4 teaspoon butter flavor
3 cups cake flour
1/2 teaspoon salt
6 large eggs, at room temperature
1 1/2 teaspoons fresh lemon zest
Floured baking spray

GLAZE

1/4 cup hand-squeezed lemon juice
1/2 cup granulated sugar
1/4 teaspoon butter flavor
1/2 teaspoon lemon extract

CAKE

  1. Preheat the oven to 325 F.
  2. Cream the butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment on medium speed for 20 minutes, or until light and fluffy.
  3. While the butter and sugar are creaming, measure out the remaining ingredients for the pound cake.
  4. In a liquid measuring cup, whisk together the cream and flavorings.
  5. Whisk together the cake flour and salt in a bowl and set aside.
  6. Scrape the sides and bottom of the mixing bowl.
  7. Add the eggs one at a time with the mixer on low speed, beating well after each addition.
  8. Scrape the sides and bottom of the bowl again.
  9. Let the mixture beat on low speed for 5 minutes.
  10. With the mixer still on low speed, alternately add the flour mixture and the cream mixture, beginning with the flour mixture and ending with the cream mixture. Mix until well blended.
  11. Scrape the sides of the bowl and incorporate any unmixed batter if necessary.
  12. Add the lemon zest and mix well.
  13. Prepare a large 12-cup Bundt pan with floured baking spray.
  14. Pour the batter into the prepared Bundt pan until it is about 1 to 1 1/2 inches from the top. Tap the pan on the counter to ensure there are no air bubbles. (If there is remaining batter, use it to make muffins.)
  15. Bake for 1 hour and 20 minutes. Insert a wooden skewer into the cake, and if there is no cake on the skewer, it is done.
  16. While the cake is in the oven, prepare the glaze (below).
  17. Remove the cake from the oven. Allow the cake to cool in the pan, on a wire rack, for 15 minutes or until cool enough to handle with potholders. Place the wire rack on top of the cake pan and flip the pan over. Gently lift the pan, being careful not to remove any of the outside crust.
  18. Using a pastry brush, generously douse the curved top of the cake with glaze. The cake should appear shiny with the glaze but not saturated. This should dry in about 30 minutes and then you can wrap the cake. Any leftover glaze can be refrigerated for up to two weeks.

GLAZE

Combine all the ingredients in a small bowl and mix with a wire whisk until well blended.
Whisk until the mixture is smooth and not grainy.

GEORGIA BRANDIED PEACH CAKE

This cake was created to pay homage to the home state of VeryVera: Georgia. Many people begged for the recipe for this favorite, and until now, I have kept it a secret. I sent this cake as a gift to a business associate in Columbus, Georgia, a few years ago. His response was, “Peaches and brandy? Two of my favorite things!” I hope you enjoy this cake as much as he did!

Serves: 24
Prep Time: 30 to 35 minutes
Bake Time: 1 hour and 20 minutes

CAKE

1 cup unsalted butter, at room temperature 3 cups granulated sugar
1⁄3 cup heavy cream, at room temperature 1 teaspoon peach flavor*
3⁄4 cup peach schnapps
3 cups cake flour
1⁄4 teaspoon salt
6 large eggs, at room temperature Floured baking spray

*NOTE: If you are unable to find peach flavoring in your local grocery store, we recommend purchasing OliveNation-brand peach flavoring online.

GLAZE

21⁄2 tablespoons unsalted butter 1⁄4 cup granulated sugar
11⁄4 tablespoons water
2 tablespoons peach schnapps

CAKE

Preheat the oven to 325F.

  1. Cream the butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment on medium speed for 20 minutes, until light and fluffy.
  2. While the butter and sugar are creaming, measure out the remaining ingredients for the pound cake.
  3. In a large measuring cup, whisk together the cream, peach flavor, and peach schnapps.
  4. In another bowl, whisk together the cake flour and salt.
  5. Once the butter and sugar have finished creaming, scrape the sides and bottom of the bowl.
  6. With the mixer on low speed, add the eggs one at a time, beating well after each addition.
  7. Scrape the sides and bottom of the bowl again.
  8. Let the mixture beat on low speed for 5 minutes.
  9. With the mixer still on low speed, alternately add the flour mixture and the cream mixture, beginning with the flour mixture and ending with the cream mixture. Beat until well blended.
  10. Scrape the sides of bowl and incorporate any unmixed batter if necessary.
  11. Prepare a large 12-cup Bundt pan with floured baking spray.
  1. Pour the batter into the prepared Bundt pan until it is about 1 to 11⁄2 inches from the top. Tap the pan on the counter to ensure there are no air bubbles. (If there is remaining batter, use it to make muffins.)
  2. Bake for 1 hour and 20 minutes. Insert a wooden skewer into the cake, and if there is no cake on the skewer, it is done.
  3. While the cake is in the oven, prepare the glaze.
  4. Remove the cake from the oven. Allow the cake to cool in the pan, on a wire rack, for 15 minutes or until cool enough to handle with pot holders. Place the wire rack on top of the cake pan and flip the pan over. Gently lift the pan, being careful not to remove any of the outside crust.
  5. Using a pastry brush, generously douse the curved top of the cake with glaze. The cake should appear shiny with the glaze but not saturated. This should dry in about 30 minutes and then you can wrap the cake. Any leftover glaze can be refrigerated for up to 2 weeks.

GLAZE

  1. Melt the butter and sugar in a medium saucepan over medium heat.
  2. Add the water and bring to a boil. Cook for 2 to 3 minutes or until the mixture is smooth and not grainy.
  3. Remove from heat and stir in schnapps until well blended.

Serving Suggestion:

This is best served warm with a dollop of whipped cream.

RASPBERRY SWIRL CAKE

What cake would make you smile when it’s 100 degrees in August? Designated as our August Cake of the Month, the Raspberry Swirl Cake truly made you do just that. The smell of raspberries when you opened the box right after delivery was second to the experience of the very first bite. With its pink swirl in the center, it’s a beautiful cake to serve for teas, for bridal parties, or to welcome a new baby girl.

Serves: 24
Prep Time: 30 to 35 minutes
Bake Time: 1 hour and 20 minutes

CAKE
1 cup unsalted butter, at room temperature
3 cups granulated sugar
3/4 cup heavy cream, at room temperature
1 Tbsp. pure vanilla extract
1 Tbsp. lemon extract
1/4 cup Razzmatazz® (raspberry liqueur)
3 cups cake flour
1/2 tsp. salt
6 large eggs, at room temperature
1/2 cup raspberry pie filling
Floured baking spray

GLAZE
1/2 cup granulated sugar
1 Tbsp. lemon juice
1 Tbsp. water
1/2 tsp. pure vanilla extract
1/8 tsp. butter flavoring
1 Tbsp. Razzmatazz®  

CAKE

  1. Preheat the oven to 325 F.
  2. Cream the butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment on medium speed for 20 minutes, or until light and fluffy.
  3. While the butter and sugar are creaming, measure out the remaining ingredients for the pound cake.
  4. In a liquid measuring cup, whisk together the cream, flavorings, and Razzmatazz®.
  5. Whisk together the cake flour and salt in a bowl and set aside.
  6. Once the butter and sugar have finished creaming, scrape the sides and bottom of the mixing bowl.
  7. Add the eggs one at a time with the mixer on low speed, beating well after each addition.
  8. Scrape the sides and bottom of the bowl again.
  9. Let the mixture beat on low speed for 5 minutes.
  10. With the mixer still on low speed, alternately add the flour mixture and cream mixture, beginning and ending with the flour mixture. Mix until well blended.
  11. Scrape the sides of the bowl and incorporate any unmixed batter if necessary.
  12. In a separate bowl, add 1 cup of batter to the raspberry pie filling and mix by hand until well blended.
  13. Pour the filling mixture back into the mixing bowl with the remaining batter and swirl with a spatula. This process should take no more than three folds.
  14. Prepare a large 12-cup Bundt pan with floured baking spray.
  15. Pour the batter into the prepared Bundt pan until it is about 1 to 1 1/2 inches from the top. Tap the pan on the counter to ensure there are no air bubbles. (If there is remaining batter, use it to make muffins.)
  16. Bake for 1 hour and 20 minutes. Insert a wooden skewer into the cake, and if there is no cake on the skewer, it is done.
  17. While the cake is in the oven, prepare the glaze (below).
  18. Remove the cake from the oven. Allow the cake to cool in the pan, on a wire rack, for 15 minutes or until cool enough to handle with potholders. Place the wire rack on top of the cake pan and flip the pan over. Gently lift the pan, being careful not to remove any of the outside crust.
  19. Using a pastry brush, generously douse the curved top of the cake with glaze. The cake should appear shiny with the glaze but not saturated. This should dry in about 30 minutes and then you can wrap the cake. Any leftover glaze can be refrigerated for up to two weeks.

GLAZE

  1. Combine the sugar, lemon juice, and water in a medium saucepan.
  2. Cook over medium heat for 2 to 3 minutes or until the mixture is smooth and not grainy.

Remove from heat and add the flavorings and Razzmatazz. Stir until well blended.




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