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Sylvia's very moist carrot cake recipe

Sylvia's very moist carrot cake recipe


  • Recipes
  • Dish type
  • Cake
  • Sponge cake
  • Yoghurt cake

I have a few books of baking, one of them is the very famous book by Nigella Lawson, which gave me the main idea of how a carrot cake should taste. I make some muffins out of that recipe, and this week, by combining the recipes from both books, here comes this healthy carrot cake.


Bedfordshire, England, UK

9 people made this

IngredientsServes: 6

  • 75g muscovado sugar
  • 1 large egg
  • 75g sunflower oil (or butter)
  • 150g natural bio yoghurt or Greek yoghurt
  • 160g self-raising flour
  • 25g cornflour
  • 1 teaspoon ground cinnamon
  • zest of 1/2 an orange
  • zest of 1/2 a lemon
  • 1 teaspon vanilla extract
  • 150g grated carrots
  • 12 walnut halves (optional)
  • 50g desiccated coconut (optional)
  • For the icing
  • 150g cream cheese
  • 100g icing sugar
  • cocoa powder for dusting

MethodPrep:30min ›Cook:20min ›Extra time:25min cooling › Ready in:1hr15min

  1. Preheat oven to 160 C / Gas mark 2. Grease and flour 2 sandwich tins (around 18cm to 21cm diameter).
  2. Beat the sugar, egg and oil together until smooth. Then stir in yoghurt.
  3. Sift the flour and cornflour together. Stir in cinnamon.
  4. Mix the wet and dry ingredients together, add the zest of lemon and orange, vanilla extract and, if using, the walnuts and coconut. Fold everything carefully until the mixture is smooth. Pour the mixture into the prepared tins. Carefully drop the tins on a hard surface to let the air out.
  5. Bake the cakes for 10 minutes then turn up the temperature to 190 C / Gas mark 5 for another 10 minutes. Cake is ready when a skewer inserted into the middle comes out clean. Cool cakes completely before icing.
  6. For the icing, mix together the cream cheese and icing sugar until smooth. Spread on top of one cake, then lay the second cake on top. Spread icing over both and dust with cocoa powder if desired.

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Reviews & ratingsAverage global rating:(0)

Reviews in English (2)

Something else.you can add pineapple juice or lime juice instead of the orange juice. i am sure there wont be a very different taste.just depends on what you have in hand-15 Nov 2008

Apple or Pineapple instead of Orange juice? Have I missed something?-24 Nov 2008


Delicious is a common adjective we hear from this gluten free carrot cake recipe. Not for the novice, but if you’re good at keeping focused then you can likely do this. The squares in a 13吋″ pan are the easiest, but a scrumptious 3 layer gorgeous gluten free carrot cake is irresistible even to the [&hellip]


Sylvia's very moist carrot cake recipe - Recipes

This morning Sylvia wasn’t sleeping and so I put on her floral hoodie and the hat with bear ears and we took a little trip in the car to the Botanic Gardens. I had particularly wanted to visit the gift shop which is one of the nicest around Melbourne tourist spots. I purchased a few things I needed (including a new pot holder you can see in the photos) and then we had a look at the café.

E and I had visited the café last year and been disappointed. I looked at it today and the food looked nice but the prices seemed a tad high. The carrot and orange cake looked impressive with loads of icing and nuts and fruit for decoration. But at $8 a slice, it seemed a lot to pay when I had carrot cake at home. I unwisely chose a cheap cookie which tasted like cardboard.

Never mind, I thought Sylvia and I could have a walk in the gardens. We started out for the herb garden because I had noticed it had samphire there. The naked branches of the winter trees looked spectacularly spooky. But it was windy and I worried about Sylvia being cold. Then I noticed one of her socks had disappeared. They were both there when we got out of the car because I remember checking. So we retraced our footsteps but never found the missing sock.

By then, her little foot was cold and the idea of a walk was no longer so appealing. But I felt quite good as I headed back to the car. I remembered that there was homemade soup waiting for me at home as well as the carrot cake I baked yesterday.

I baked the cake because I had a lot of carrots and it has been a long time between carrot cakes. This was one of the standard cakes we used to have when I was young. Carrot cakes were also ubiquitous in cafes in the 1990s when they were served with lashings of cream cheese frosting. They typically are made with lots of nuts and dried fruit and oil rather than butter.

While my cake had butter and no frosting, it was chock-full of walnuts and raisins. I didn’t have any raisins but I had some cranberries and dates. I forgot to add the vanilla. The recipe called for white sugar which I used but then thought brown sugar would be nice so I added a bit of treacle. I decided this was a good opportunity to use up my spelt flour. There wasn’t quite enough so I used a little soy flour to keep it wheat-free but a plain or wholemeal wheat flour would be fine in this recipe.

This is a cake that is superb eaten hot out of the oven. It is every bit as moist and soft as you would want with the added flavour and texture from nuts and dried fruit. E got home and was disappointed there was no icing. I showed him the picture in the cookbook with carrot cakes topped with cream cheese frosting and the recipe I used which had no icing. He told me the cake was quite rich for him. When I offered it to him tonight, he said that he liked that sort of cake in the afternoon with a cup of tea but not at night. There’s nowt so queer as folk.

I loved the recipe and, although there are many carrot cakes I would love to make, this one is a good everyday one that I want to make over and over. Much more satisfying than I suspect the botanic gardens one would have been. So the moral of the story today is that the gift shop at the Botanic Gardens is well worth a visit but you might as well give the café a miss and bake your own carrot cake (and hold onto your socks in this wind)!

Moist and nutty carrot cake
Adapted from the Australian Women's Weekly Cakes and Slices Cookbook

125g butter
⅔ cup caster sugar
2 tbsp golden syrup
1 tbsp treacle
2 eggs
2 cups grated carrot (about 4 medium carrots or 2 large)
1 cup walnuts, chopped
½ cup dried cranberries
½ cup dates, chopped
1¼ cups wholemeal spelt flour
¼ cup soy flour
3 tsp baking powder
1 tsp cinnamon
½ tsp grated nutmeg

Cream butter and sugar. Add golden syrup, treacle and eggs one at a time, beating after each addition. Stir in carrot, cranberries, dates and walnuts. It will look curdled but this will be fixed once flour is added. Gently stir in flours, baking powder and spices till just combined. Spoon into greased and lined loaf tin (13 x 25cm) and bake in moderate oven (180 C) for 1¼ hours. Check it after ¾ hour – I found by then that my cake was quite brown on top and needed to be covered. I reduced the heat to 150 C and put my cake on the bottom rung of the oven after an hour. It is done when a skewer comes out cleanly. Sit in tin 5 minutes and then cool on a wire rack.

On the stereo:
iselectBowie ( The Sunday Mail Freebie) – David Bowie


Best Pessach Sponge Cake - Sponge Cake | Recipe | Sponge cake recipes, Passover recipes, Passover desserts

Best Pessach Sponge Cake - Sponge Cake | Recipe | Sponge cake recipes, Passover recipes, Passover desserts. Sponge cakes are commonly made without fats, such as butter or oil, and leaveners, such as baking powder.1 x research source they resemble angel food cake, except you use both the egg whites and sponge cakes taste good eaten plain, served with sweetened fruit, or iced with a simple glaze. Learn how to make delectable sponge cakes. These two differences produce a light, frothy batter called a sponge, which is how the dessert got its. Peach pie, peach crisp, peach tart—why not try 'em all!? Hundreds of testimonials from bakers who have given up their other recipes for this one!

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Whisk in a circular motion until the.6 piece of sliced peach any green leaves (3) honey (to glaze the strawberries). Fresh peaches folded into a buttery sponge mixture, baked to a light, fluffy and fruity finish. This sponge cake is very light, tender and not very sweet. Allrecipes has more than 70 trusted sponge cake recipes complete with ratings, reviews and baking tips. Sift the flour into the mixture. Sponge cakes tend to be on the dry side, making it perfect for this fruity cake. This is an absolutely delicious sponge cake flavoured with cardamom and rose and finished with pistachio cream cheese icing. Bake a cake for an afternoon tea or coffee morning. These 25 best peach desserts will be the highlight of your summer. It's moist, it's fluffy and it's everything you. Sponge cakes can be made using the creaming method, the whisking method or by adding the cake ingredients to the batter in stages. Best lemon sponge cake recipe from scratch | misshomemade.com. This tall and fluffy passion fruit sponge cake makes the perfect afternoon tea cake!

I used to take my recipes offline and tweak it but this is my first 100% momo original! A sponge cake is a lighter version of a traditional cake and doesn't include any type of shortening or fat in its recipe. Separate the eggs while they are still cold, placing the yolks in one bowl and the whites in another bowl. The best recipes with photos to choose an easy sponge cake and peach recipe. This fruity cake is made with the best peach mousse layer dotted with berries and more peaches!

Passover Sponge Cake | Recipe in 2020 (With images) | Passover desserts, Scrumptious desserts . from i.pinimg.com This fruity cake is made with the best peach mousse layer dotted with berries and more peaches! Today i'll be showing y'all how to make this yummy sponge cake that is to die for! Adding baking powder will help the cake to rise. Serve dusted with sifted confectioners' sugar. However, sponge cake recipes typically call for more eggs than traditional cake recipes. These two differences produce a light, frothy batter called a sponge, which is how the dessert got its. Sponge cakes are commonly made without fats, such as butter or oil, and leaveners, such as baking powder.1 x research source they resemble angel food cake, except you use both the egg whites and sponge cakes taste good eaten plain, served with sweetened fruit, or iced with a simple glaze. It's moist, it's fluffy and it's everything you.

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If you thought pound cake was delicious on its own, try this peachy version. There are 4 sponge cake and peach recipes on very good recipes. Add all recipes to shopping list. However, sponge cake recipes typically call for more eggs than traditional cake recipes. Sugar, milk, sponge cake, flour, cocoa.

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This tall and fluffy passion fruit sponge cake makes the perfect afternoon tea cake!

Preheat your oven to 350 degrees f (180 degrees c) and place the oven rack in the center of the oven.

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And i'm proud to say that 'cause i know y'all will l…

Sift the flour into the mixture.

Sift the flour into the mixture.

Source: suburbangrandma.com

Adding baking powder will help the cake to rise.

Delicious vanilla sponge cake which is light but moist.

I used to take my recipes offline and tweak it but this is my first 100% momo original!

The best vanilla sponge cake recipe is here!

This is an absolutely delicious sponge cake flavoured with cardamom and rose and finished with pistachio cream cheese icing.

Sift the flour into the mixture.

Source: www.koshercookingconcepts.com

This amazing fresh peach sponge cake is.

Sponge cake with chocolate frosting.

We have recipes including a classic victoria sandwich, chocolate sponge, bakewell and lemon drizzle cake.

This amazing fresh peach sponge cake is.

Sponge cakes can be made using the creaming method, the whisking method or by adding the cake ingredients to the batter in stages.

Cc user nataliehix shares a traditional and modern method for preparing a victoria spongecake from scratch.

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This is the best basic recipe for.

Taste preferences make yummly better.

Try it with plums or apricots as well, it will be a lovely pud every time.

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The best vanilla sponge cake recipe is here!

9 soft and sweet sponge cake recipes.

Source: thejewishkitchen.com

If you thought pound cake was delicious on its own, try this peachy version.

Sift the flour into the mixture.

I use this for any white/vanilla sponge… so moreish especially when using.

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Instructions

  1. Set oven to preheat at 375 degrees. Oil and flour two round baking pans. I did the old-fashioned way with oil and flour instead of a spray, as the old way is sure to keep the cake from sticking.
  2. Stir flour, baking powder, soda, and spices together. Set aside.
  3. Cream together sugar and butter until fluffy. Beat in eggs. This is where I would also add vanilla extract, if I so choose to do next time. I think I will.
  4. To the sugar/butter mixture, add in the flour and soup by thirds, alternating.
  5. Mix well. Add raisins and nuts, if you wish. I didn&apost.
  6. Divide batter into the two baking pans. The original recipe says to bake for 35 minutes, but test after 20. Insert a toothpick in. When it comes out clean, the cakes are ready. Mine were ready in only 23 minutes.
  7. Let cool for about 5 minutes. Take a knife and insert around the edge of the cake, moving all the way around to ensure that cake doesn&apost stick. Carefully turn pans over and plop out cakes onto racks to cool.
  8. When cakes are completely cool, spread with cream cheese frosting.

An Early Fall Powerhouse Vegan Salad

Approximate quantities: 1 head of butter lettuce, roughly chopped 3/4 of a cup of cooked brown rice 2 Kirby cucumbers, cut lengthwise cut lengthwise into thin spears, then into 1-inch segments kernels of 1 ear of grilled corn about a cup of grilled wax beans, roughly chopped 2 heirloom tomatoes, roughly chopped 3 medium carrots, sliced into thin disks 2 medium sweet potatoes, peels, chopped into 1-2” cubes and tossed with olive oil, salt, pepper, and Dried Icelandic Kelp, and roasted at 425 degrees for about 20-25 minutes 1 grilled red bell pepper, roughly chopped 1 16-ounce can of chickpeas, crisped in a skillet or on a sheet pan, and 1 medium sized watermelon radish, sliced into thin crescents drizzled with olive oil, vinegar, salt and pepper — although it also would be good with tahini dressing


What is Red Velvet Cake

Red velvet cake is a classic American dessert, but it’s becoming more and more popular outside of the US, and for a good reason – it’s so festive and delicious.

Is red velvet a chocolate cake? Although there’s cocoa powder in the recipe, the amount is rather small and the flavor of chocolate is subtle, so it isn’t meant to be a chocolate cake. Actually, the cocoa powder is there mainly to provide a slight red color.


Sylvia's very moist carrot cake recipe - Recipes

I am a scratch baker convert. used to use strickly box mixes. But I've slowly started the conversion over to scratch and I can NOT for the life of me create a nice vanilla cake! (I spent 5 hours yesterday with 5 different recipes and they all were horrible) I can make easily chocolate, pumpkin spice, RV, ect ect. but no plain white/yellow. I've tried the "dump in all at once" method cakes to "folding in the stiff egg whites" and all have failed me.

I am in love with the hersheys scratch cake. the texture is perfect. Why why why can't I find a recipe that will yield the texture that the chocolate cake does?

I'm ready to try another tonight. any tried and true recommendations?

I too want to know! I started with scratch recipes, but converted to doctored box mix because I could not find a decent vanilla recipe!

I could have written your post myself! I, too, have been looking for a good scratch vanilla recipe because my chiffon cake, although tasty, falls apart when it's 4" high. It's embarrassing!!

I have been saying this for years. I have tried so many recipes, ones that are suppose to be great, but they don't fit my taste. I know what you mean, people go crazy for my chocolate cake, carrot cake, but white cake to me tastes bland, flat, floury, dry, texture is off, never the perfect cake. People will tell you that you haven't found the right recipe or technique, but I am tired of trying. I have been baking for alot of years, people always joke and call me martha (stewart), so I am good at it, but for some reason I don't like scratch white cakes. I went to a wedding a while back, the cake was a scratch white buttermilk cake, I hated it, and this was suppose to be from a famous bakery in town.

I seriously don't think any of the bakeries in my area even do scratch vanilla recipes, id swear they all taste like some type of a doctored box mix to me! Anyone try the confetti cakes recipes from her book? I have done her chocolate and RV, both turned out dry, like I needed a glass of milk. and I baked both several times to make sure I wasnt over baking. hmm

I am also in the same boat! I have done some experiments within the last 2 weeks with scratch white/yellow cakes. (Didn't care for any of them.) I am frustrated as well. I don't have problems with Chocolate, RV, etc. There is a very famous bakery in town that does doctored cake mix for their white and everybody talks about how "Awesome" they are. They are yummy but I want a yummy scratch white/yellow. Sorry I wasn't able to provide a recipe just that I'd join in Happy Baking.

That famous bakery I'm speaking of is in Arkansas BTW.

This is my favourite. It's not that heavy, but not alight and fluffy one either. I don't really like light and fluffy, though!

Beat the cream cheese and butter for as long as you can cope with waiting.

I know. the only "vanilla" scratch cake I do is pound, and then of course flavored scratch like chocolate, pumpkin, carrot, etc. but I still do doctored yellow and white box mixes! People love them, anyway. why change? I'm almost thinking if I DID change, people would not like them as well. haha.

Buddy (from the Cake Boss) has a recipe for vanilla cake that he says is really good. I haven't tried it as of yet though. The Swans Down cake flour has a really good white cake recipe that I've made several times and everyone loves it.

Has anyone tried either of these recipes? I've had them saved for a while but haven't gotten around to making them.

I could have written your post myself! I, too, have been looking for a good scratch vanilla recipe because my chiffon cake, although tasty, falls apart when it's 4" high. It's embarrassing!!

i cant tell you how many yellow cake recipes i have tried and still have not found the right one. like most of you, i have no problems with choc. or carrot cake.

I am confused because to me we are talking about three different kinds of cake.

Vanilla cake is a cake that has a distinctive vanilla taste. I have used the Cakelove recipe for his butter cake recipe. I add extra vanilla. While it is great as a cake, to me it is dry as a cupcake. My family cannot get enough of this cake.

White cake is a pure white cake with no egg yolks. I haven't tried this yet, though my MIL gave me a family recipe that my FIL swoons over. I'll be making this soon.

Yellow cake is a yellow cake with no distinctive vanilla taste. I need to try this too. The 1,2,3,4 cake is a yellow cake and the Joy of Baking website are two kinds of yellow cake I want to try.

I have made a yellow cake. I was trying to make a vanilla cake, but the true taste of vanilla did not come out. It did come out to be a pretty delicious yellow cake, so I may go with that one. I have also made a very delicious vanilla bean cake that I love too. I like it better than the Cakelove book recipe. I have only made it once and need to try it again to make sure I can replicate it.

So which kind of cake are we talking about - vanilla, white or yellow. Or all three? Or anything that is not chocolate?

Originally Posted by Kitagrl

I know. the only "vanilla" scratch cake I do is pound, and then of course flavored scratch like chocolate, pumpkin, carrot, etc. but I still do doctored yellow and white box mixes! People love them, anyway. why change? I'm almost thinking if I DID change, people would not like them as well. haha.

I my (short amount) experience, people DO prefer box mixes over scratch! NO ONE I gave my cakes to to try, preferred ANY of the scratch recipes over box!! Where will will differ from other bakeries I suppose is our own "twist" to the basic box mix.

I have had the same problem with white scratch cake recipes as most of you. I now just use a box cake and change it up a little and my customers love it and I have to admit it tastes so much better than a scratch white. I too wanted to be a scratch baker, but why go to so much trouble and stress when a box cake is much cheaper, moist, quicker to make and tastes great. I would rather spend more time decorating than spending so much time measuring cake ingredients.

I am SO glad I'm not the only one!

I am talking about vanilla cakes in general. (because I tend to believe all "white" or "yellow" cakes are primarily vanilla flavoured) So, yes, I am speaking of "all" of them

I just can't do it like DH can!

I always use the recipe from the Magnolia Bakery. It is delicious. Just Google it.

i absolutely LUV the vanilla buttermilk cake recipe in the book 'Sky High'. you can find it on this blog:

Just scroll down the page til u get to the recipe.
hth[/url]

I have another test subject in the oven as I type. if its any good (the batter was tasty) I'll report back!

1/3 cup butter
1/2 cup sugar
1 egg
1/2 teaspoon Vanilla (I used a full tsp on vanilla, and a tsp of almond emulsion)
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1 small box of instant pudding mix

I also added approximately 1/3 cup of oil. I just though by feel that it *needed* it.

Cream together sugar/butter. Add egg. I added milk and oil, then the sifted flour/salt/bp. I'm baking it at 325. (will only yield 1 9" layer by the looks of it)
Heres hoping!

if you go to www.wrenscottage.com and click down at the bottom "From Karen's Kitchen" You'll find lots of great recipes and info. I always bake the "Yellow Cake" recipe. It's really good. Also Toba's Moist yellow cake is Good. Softasilk cake flour makes a better scatch cake .

Like Kita said I use a vanilla pound cake recipe. Try a pound cake but lighten it up by whipping the egg whites separately and folding them at the end. What about trying a white chocolate cake.? It really doesn't taste like white chocolate ( but of course white chocolate doesn't really have a distince taste ) but it's good (I tried it on a few people and they loved it)! Don't give up. When I first made the transition from box to scratch I was still looking for the box flavor and texture so I kept comparing the two but I have come to learn that a scratch cake is a different ball game. I love baking from scratch and wouldn't change it for the world!!

ETA: make sure that you use cake flour for a vanilla cake. You will yield much better results, oh and always sift. If it says a certain measurement of sifted flour. sift the flour first and then measure.

I tried a recipe for a blueberry/mango upside down cake. It was to DIE for. My little brain figured out that the basic vanilla cake would serve very nicely even without the upside down part. Now it's all I use. Absolutely perfect.

This post is why I love CC!! I have tried so many white cake recipes that I started dreaming about them!! I did try Sylvia's white cake recipe but could not get the same results everytime. Plus people would complain about the flour taste. Everyone loves my doctored cake mixes. My whole family begged me to go back to them. They were tired of eating the other ones and tired of me stressing about it. I feel slightly defeated but I enjoy being able to make something everyone loves.

I also need a scratch made vanilla cake that's moist like a box. I've tried Puratos Creme Cake, that's what a lot of bakeries used. I also have swtiched to part shortening (Nutex) to hold some of the moisture. Also, I add some vanilla pudding mix to add some moisture.

Can't find anything like a box mix as far as moisture!! HELP!

Have you all seen the Great Scratch Threads? There is one for yellow cake and one for chocolate. These ladies tried several different recipes and judged then each, there is even a spread sheet to help you see results.

Google it, maybe you'll fins that long sought after scratch yellow cake

Originally Posted by BethLS

. because I tend to believe all "white" or "yellow" cakes are primarily vanilla flavoured)

There is a definite difference between a white/vanilla cake and a yellow cake.

I refuse to eat a yellow cake. Haven't had one yet that didn't taste dry and have a cornbread texture. Yellow cakes have no flavor to me. dry. tasteless. yucky. Mix or scratch, haven't met one yet that was worth it.

white cake made with egg yolks, which will give it a yellow-ish color, is not the same as a "yellow" cake. its a white cake made with egg yolks.

I am in the exact same boat. After years of using mixes, I decided that since I am starting to sell my cakes, I should start doing scratch cakes. I have found two delicious chocolate recipes, but white and yellow still elude me. I have tried many recipes from Rose Levy Berenbaum, America's test kitchen, and various other sources. I am usually happy with the look and flavor, but not the moistness - they are ALWAYS dry. Even when I brush the layers with flavored sugar syrup, they are always drier than I like. I am not a novice baker, so I don't think it's just me. I am getting frustrated and almost ready to go back to the box for white and yellow cakes!

I have tried and really liked the White cake on the back of the King Arthur Flour Queen Guinevere Cake flour bag but I have not tried their yellow version of it (they tell you how to convert it with the yolks). I do not have a tried and true yellow yet but I plan to go back through and bake the other candidates and do a side by side. Has anyone tried Shirley Corriher's yellow cake? I have a feeling I will like it because it has both butter and oil in it.

I swear by Shirley Corriher's Magnificent Moist Golden Cake. It's fabulous and I always get lots of compliments on it. It's got a lot of steps, but is SO worth it!

1 3/4 cups spooned and leveled, cake flour (NO SUBSTITUTE -- the cake will sink and not work correctly if other flours are used )
1 3/4 teaspoons baking powder
1 1/2 cups granulated sugar
1/3 cup water
5 tablespoons unsalted butter, cut in 2 tablespoon pieces
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/3 cup canola oil
3 egg yolks
2 eggs
1/2 cup heavy cream

Preheat oven to 350 degrees.
With an electric mixer, beat flour and baking powder for a full 30 seconds at medium speed and then pour the flour mixture into a large bowl and set aside. Dont wash the mixer bowl. Add the sugar to the bowl and place it back on the mixer.
Heat the water to a simmer in the microwave or on the stove and add it to the mixer bowl. Beat a few seconds to dissolve the sugar, and then beat in the butter, vanilla and salt. Add oil and mix on medium to blend.
Sprinkle 1/3 of the flour mixture over the sugar mixture. Blend in on low with a minimum amount of beating. Continue adding the flour until all is incorporated. By hand, stir in the egg yolks one at a time and then stir in the whole eggs one at a time.
Place a bowl, beaters, and heavy cream in the freezer to chill for 5 minutes. Whip the cream until soft peaks form when the beater is lifted. Whip just a little beyond this soft peak stage. Stir about 1/4 of the whipped cream into the batter to lighten. Then, gently fold the rest of the whipped cream into the batter.
Pour the batter into the prepared pan. Drop the pan onto the counter from a height of about 4 inches to knock out bubbles. Place the cake in the oven and bake until the center springs back when touched, or a toothpick inserted in the center comes out clean but moist, about 40 minutes.


Directions

  • Preheat oven to 325°.
  • Using an electric hand mixer, beat the sugar and butter until creamy.
  • Add in lemon extract and mix.
  • Add in eggs and mix.
  • Add in flour and mix.
  • Add in 7UP® and mix for 1 minute.
  • Scrape down the sides of the bowl.
  • Mix for 1 minute at low speed.
  • Pour batter into a well-greased jumbo Bundt pan.
  • Bake for 1 hour, or up to 1 hour and 20 minutes.
  • While the cake bakes, make glaze. Using an electric hand mixer, combine the powdered sugar, vanilla, lemon juice, and 7UP®. Beat until smooth.
  • Let cake stand in the pan for about 10 minutes.
  • Turn cake over onto a plate or platter, remove pan.
  • Let cool, then drizzle with the glaze.