What does asparagus lemon cake taste like?

Surprisingly delicious! The asparagus adds moisture and a hint of earthy sweetness that complements the bright lemon flavor. You likely won't even detect the asparagus, but its presence enhances the overall taste.

Can I use frozen asparagus for asparagus lemon cake?

Fresh asparagus is recommended for the best flavor and texture, but frozen asparagus can be used in a pinch. Be sure to thaw and thoroughly drain the frozen asparagus before adding it to the batter.

How do I store asparagus lemon cake?

Store your asparagus lemon cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen for longer storage.

Is it really possible to make a good cake with asparagus?

Absolutely! Asparagus may seem like an odd ingredient, but when properly prepared, it adds a unique moisture and subtle flavor that elevates the cake. It contributes to a tender crumb and complements the lemon beautifully.

Easy Asparagus Lemon Cake: 5 Proven Secrets for Deliciousness!

Description

A surprisingly delicious Asparagus Lemon Cake, perfect for spring, offering a moist texture and refreshing lemon flavor with a hint of asparagus subtlety.

Ingredients

Scale

1 pound fresh asparagus, trimmed
2 tablespoons water
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/4 cup asparagus puree
Zest of 2 lemons
2 cups powdered sugar
1/4 cup fresh lemon juice

Instructions

Prepare the asparagus puree: Steam the asparagus with 2 tablespoons of water until tender, about 5 7 minutes. Puree in a food processor until smooth. Set aside 1/4 cup for the cake.
Preheat and prep: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
Alternate wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in asparagus and lemon: Stir in asparagus puree and lemon zest.
Pour into pan and bake: Pour batter into the prepared pan and bake for 30 35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool and glaze: Let the cake cool completely in the pan before frosting.
Make the lemon glaze: In a medium bowl, whisk together powdered sugar and lemon juice until smooth. Pour over the cooled cake.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 350
Sugar: 30g
Sodium: 200mg
Fat: 15g
Saturated Fat: 8g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg

Keywords: asparagus cake, lemon cake, unique cake, spring dessert