Lemon cake, brown sugar icing perfect for picnics

I have a delicious collection of memories involving family picnics through the years, going all the way back to childhood recollections of making peach ice cream with a hand-cranked machine.

Later memories included the simple pleasure of outdoor finger foods like deviled eggs and relish trays, then more recently buffets of salads like spicy Asian noodles, cucumber-avocado-cabbage slaw, and cherry tomatoes and corn.

Picnics have always represented one of my happiest forms of entertaining, especially because food just seems to taste better al fresco. While one of the most enticing aspects of a picnic can be summery weather, another attraction is the freedom that a picnic affords.

For children, it is the opportunity to run around and explore. For adults, it is the ability to eat when you want and serve food as casually as you wish.

A picnic-friendly dessert must be easy to transport and serve, like the accompanying recipe for lemon cake with a brown sugar icing inspired by my Aunt Julia's recipe. The fluffy cake encapsulates bright summery flavors with the addition of lemon yogurt and lemon zest. The caramel-like icing is a nice counterpoint to the tart lemon.

You can easily bake the cake a day in advance, if you wish. When the cake cools, prepare the caramel and spread it over the cake while the caramel is soft and of spreading consistency. Leave the cake in its pan to carry to the picnic, where you can slice it.

This cake can be packed for a hike, a visit to the beach or a tailgate party. Let it accompany you on your movable feasts wherever summer leads you to make memories.

Lemon Picnic Cake With Caramel Icing

Serves 12-16

This can be prepared up to a day in advance.

Cake
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 ounces butter (1 1/2 sticks), preferably salted
1 1/4 cups sugar
3 large eggs
1 tablespoon finely grated fresh lemon peel (about 3 large lemons)
12 ounces low-fat lemon yogurt
Icing
1 cup firmly packed dark brown sugar
6 tablespoons whole milk or heavy cream + more if needed
5 tablespoons (2 1/2 ounces) butter, preferably salted
1 1/3 cups sifted powdered sugar

Instructions: Adjust the rack to the lower third of the oven; preheat the oven to 350°. Lightly butter or spray a 9- by 13-inch light-colored aluminum baking pan; set aside. If you use a dark pan, reduce the oven temperature to 300°. Have the cake ingredients at room temperature.

For the cake: Sift the flour, baking powder, baking soda and salt onto a sheet of waxed paper or parchment paper; set aside. Beat the butter with an electric mixer on medium speed until the butter is creamy and smooth. Add the sugar and continue to beat until the mixture is lighter in color and fluffy in texture.

Add the eggs, one at a time, beating after each addition until incorporated. Add the lemon peel and combine. On the lowest speed, add the flour mixture in three additions, alternating with the yogurt in two additions. Stop the mixture occasionally to scrape down the sides of the bowl.

Spoon the batter into the prepared pan, spreading evenly with a rubber spatula. Bake the cake until it is golden on top, springs back when touched lightly, and a round wooden toothpick inserted in the center comes out nearly clean, about 45-55 minutes.

Transfer the pan to a wire rack and let cool. When cake is completely cool, make the icing.

Note: The cake is moist enough to remain in the baking pan, uncovered, for several hours or even overnight before frosting. For longer storage, cover the cake in the pan, and freeze for up to 1 week. Thaw at room temperature 1-2 hours before continuing with the recipe.

For the icing: In a 2-quart heavy-bottom saucepan, combine the dark brown sugar, milk or cream and butter. Cook over medium heat until the sugar is dissolved and the mixture is bubbling. Cook, stirring constantly, 2 minutes more. Remove from heat and set aside to cool just until the mixture is just comfortable to the touch.

Add the powdered sugar and beat well with a hand-held mixer until the icing is of spreading consistency. As you beat, in less than 5 minutes, the mixture will lighten in color, thicken, and change from translucent to opaque.

If the icing begins to appear grainy or too thick, immediately add 1 tablespoon milk at a time, and beat on low speed until the icing is smooth and just the consistency you need for spreading - the icing should start clinging to the blades and the color should be blondish or latte-like.

Without delay, spread the icing evenly over the top of the cake. The icing hardens as it sits.

To cut the cake: Use a sharp knife and gently cut just into the icing, then cut through the cake. (Cutting just the icing first helps prevent it from cracking and makes the piece more attractive.)

Per serving: 346 calories, 3 g protein, 56 g carbohydrate, 13 g fat (8 g saturated), 35 mg cholesterol, 190 mg sodium, 1 g fiber.

Source:http://www.sfgate.com/recipes/thebaker/article/Lemon-cake-brown-sugar-icing-perfect-for-picnics-3689069.php#page-2