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Warm Lemon Pecan Tea Cake




Source of Recipe


Chyrel


List of Ingredients




Warm Lemon Pecan Tea Cake

3 large eggs, separated
2 teaspoons fresh lemon juice
1 tablespoon grated lemon zest
1 2/3 cups sugar
1 1/4 cups unsalted butter (2 1/2 sticks) cut into 12 pieces,
room temperature
1 cup sour cream (room temperature)
2 tablespoons Cointreau
2 teaspoons vanilla extract
1 teaspoon lemon extract
2 1/2 cups cake flour
1 cup pecan halves, toasted
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
Lemon Syrup (see below)
2 tablespoons confectioner's sugar



Recipe



Position rack in center of oven and preheat to 350 degrees F. Butter 12-cup Bundt pan. Dust with flour; shake out excess. In food processor fitted with steel knife, process egg whites until foamy, about 8 seconds. With machine running, pour lemon juice through feed tube and process until whites are stiff and hold their shape, about 2 minutes. Transfer to small bowl using rubber spatula. Process zest with sugar until zest is fine as sugar, about 20 seconds. Add yolks and butter and process 2 minutes, stopping once to scrape down sides of work bowl.. Add sour cream, Cointreau, vanilla and lemon extract and process 10 seconds.
Combine flour, pecans, baking powder, baking soda and salt in medium bowl. Spoon flour mixture in circle atop batter. Blend using 5 to 6 on/off turns.
Run spatula around inside of work bowl. Blend just until flour is incorporated and nuts are coarsely chopped, using 1 to 2 on/off turns; do not overprocess batter. Transfer batter to large bowl. Thoroughly fold in 1/4 of whites to lighten. Gently fold in remaining whites. Spread batter in prepared pan.
Bake until tested inserted in center comes out clean, 40 to 45 minutes.
Cool in pan 10 minutes. (Can be prepared 1 day ahead and stored at room temperature or 1 month ahead, double-wrapped in plastic and frozen. Thaw in plastic at room temperature.) Invert onto rack. Place piece of waxed paper beneath rack under cake. Brush warm syrup over top of cake. Sift powdered sugar over cake. Transfer to platter and serve warm.
Lemon Syrup: Cook 1/2 cup confectioner's sugar and 3 tablespoons fresh lemon juice in heavy small saucepan over medium heat until smooth and syrupy, swirling pan occasionally, 1 to 2 minutes. Remove from heat. Mix
in 2 tablespoons Cointreau.