So if you’ve talked to me lately in person, you’ll know that my aspiration for about a month has been to make an Arnold Palmer Cake. The full recipe post is forthcoming, but this is the recipe for the cake aspect alone. (Recipe credit goes to Lucky Peach, a magazine that I’m basically obsessed with edited by Peter Meehan and Chris Ying.)
It was SO rich and delicious!
I try to practice the idea of putting ingredients together before I start mixing, so here goes.
Preheat the oven to 350*
Gather together the butter, sugar, eggs, yolks, grapeseed oil, buttermilk, lemon juice, & lemon extract.
Mix the butter and sugar. After 2-3 minutes on med/high, scrape the sides down.
Add the eggs and yolks one by one and mix on a medium speed until they disappear into the butter and sugar.
Scrape down the sides again and turn your mixer onto a low speed. Stream in the oil, buttermilk, lemon juice, & lemon extract. Mix on MEDIUM until everything is homogenous and fluffy. I took roughly 5/6 minutes, but I’m not sure because…
In the mean time I measured out my cake flour, tea leaves, baking powder and kosher salt. (And did some dishes because these were a lot of bowls, y’all!Mix these dry ingredients together.
Once the dry ingredients are homogenous and fluff city, turn the mixer to a low speed and add the dry ingredients.
DO NOT OVERMIX, FRIENDS! It should take roughly 45 seconds for these ingredients to be blended.Voila! Blended ingredients!
Line a quarter sheet pan with parchment or a silpat (that’s what I use). Spread the cake batter on the pan and give it a little jiggle and a few pops on the counter to even it out.
Bake for 30 minutes.
Give it a gentle poke around the 30-minute mark to see if it’s springy. In my case, my oven took 35 minutes to bake the cake.
115g (8T) Butter*
300g (1 1/2 c) sugar
2 egg yolks
65g (1/3 c) grapeseed oil
110g (1/2 c) buttermilk
70g (1/4 c) lemon juice
4g (1 t) lemon extract
185g (1 1/2 c) cake flour
20g (9 bags) Lipton ™ black tea leaves**
4g (1t) baking powder
4g (1t) kosher salt
* I would soften the butter if I were you. Also, I like Plugra butter because it has a fattier content (less than Crisco, though) so it tastes better.
**I actually ended up using about 9 1/3 tea bags to equal 20g.
- Preheat the oven to 350*F. Cream the butter and sugar in a mixer with the paddle attachment. After 2-3 minutes (on med/high), scrape the sides and add the eggs and yolks one at a time and mix until they disappear into the butter and sugar.
- Scrape down the sides again and turn the mixer to a low speed. Stream in oil, buttermilk, lemon juice, and lemon extract. Mix on med until everything is homogenous and fluffy–about 5-6 minutes
- Combine flour, tea leaves, baking powder, and salt in a separate mixing bowl. With the mixer running on low, incorporate the dry ingredients into your main bowl. Don’t overmix the cake; just mix until the dry ingredients disappear (~45 seconds).
- Line a quarter sheet pan with parchment or a Silpat. (Spray a little Pam on the pan before lining it so the cake releases more easily.) Spread the cake batter in the pan. Bake for 30 minutes. Give it a gentle poke around the 30-minute mark to test. You’re looking for it to bounce back, and for the cake to have pulled back from the edges a bit.