The trick is to smoke the meat and not make the meat smoke
LEMON BLISS CAKE
Date: December 05, 2015 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The ingredients consisted of all-purpose flour, eggs, milk, sugar, baking powder, salt, lemon zest and butter.
The butter and sugar were mixed to cream together.
The eggs were added next, followed by the dry spices and lemon zest and lastly the milk and flour were added in alternating additions.
The batter was placed in a bunt cake pan which was set on the Egg it was baked using indirect heat for 55 minutes at 350 degrees.
After 55 minutes the cake was pulling away from the side of the Bundt cake pan and was done.
The glaze was made using real lemon juice and confectioners' sugar.
The finished glaze.
The the top of the cake was poked all over with toothpicks and then the glaze was brushed on.
The cake was the dessert for a meal consisting of Beef Brisket Hash and Scone Pan Biscuits.
The Scone Pan Biscuits and Lemon Bliss Cake were both baked on the Egg.
The cake had nice color and tasted even better than it looked.
The glaze maybe outside of the cake slightly crispy with great lemon flavor. But when you got into the cake itself the lemon flavor was even stronger from the lemon zest added to the banner.
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This cake was a rather pleasant and unexpected surprise. I picked it because it was a change of pace and looked relatively simple to make, The cake used real lemon juice in the glaze and lemon zest in the batter, While I was prepared for the glazing to be very lemony, I was not expecting the even stronger lemon flavor in the cake itself - all from the 2 tablespoons of lemon zest added to the batter. The pictures will show you how easy it was to make. I was looking for a good change of pace and discovered an excellent surprise.