Monday, July 4, 2011

30/99: Lemon Canadian Crown

 The Lemon Canadian Crown cake was surprisingly easy to do and turned out to be really pretty.  There is nothing I love more than finishing up a pretty cake.

Once I made the Ladyfingers and let them cool, I assembled them in a greased springform pan and let them freeze overnight.

My ladyfingers baked together in the oven so I didn't separate the ones that I used for the outside.  I did use a knife to push down on the creases first though so they looked as if they had been separated from the outside.  I think that helped them stay together.  

First you line the pan on the outside.  Once you do that, you fill in the bottom with the rest of them. 

I did all that when I made the ladyfingers before so making the cake itself was very simple. 
First you make a lemon mixture with lemon juice, zest, eggs, and sugar.  For this I used for the first time the turbinado sugar that I got at the Atlanta farmers market a few weeks ago.  Turbinado sugar is basically raw cane sugar that has a hint of a molasses flavor to it.  I've heard that it's actually supposed to be a lot healthier for you too.

This part was the only tedious part of the cake. You have to stand in front of the stove stirring for about 20 minutes until the mixture thickens and can pool when you lift up your spoon (180 degrees F).  20 minutes stirring can feel like a long time.

Once it's finally done, you push it through a fine mesh strainer and let it cool. Meanwhile you work on the cream.

The cream is easy. You whip up some heavy whipping cream and you're done.

Then, once the lemon mixture is cool, you add the cream to it.

Next you fold it in so that it is nice, airy, and beautiful. 

Then you're basically done! Pour the mixture into the mold and then stick it in the freezer for 5 hours!


 After 5 hours is up (or in my case, after I woke up the next morning), all you have to do is whip some egg whites with some cream of tartar and powdered sugar and then pour that on top of the frozen cake. Stick it under a broiler for about a minute and you end up with a beautiful browned Lemon Canadian Crown! Basically no bake!

I ended up getting great reviews for this cake! I took it to a class and everyone seemed to love it.  One girl said that she is not a cake person at all but she absolutely loved it. It was still semi frozen when it was served so it kind of had an ice cream feel to it which was nice.  I myself am not a huge fan of lemon cakes ( I just don't like lemon that much) but I loved the flavor. It was very light and not too strong. My neighbor had a bite too and she said that it is "out of this world good." 

The cake was definitely too easy and too good to not make it again.

Rose's Heavenly Cakes
Lemon Canadian Crown- page 261


  1. Jane, your photo is getting nicer and nicer - I love that 1st one (nice cloth background too). Beautiful LCC and beautiful ladyfingers!

    Oh and I also like the page breaks that you put on the blog now :).

  2. This turned out magnificently!