The reaction today from my friend after dinner is as follows:
"Your cake is a 5-Star!! My whole family sends thanks. Pictures have been sent to your email. Yum de la Yum!"
Needless to say I was very happy to see the golden interior!
To bake this cake, since I do not have an Anniversary pan, or any large bundt, I decided to use my 10-cup wreath pan, and bake 5 cupcakes in silicone along side.
The recipe was straight-forward, as Rose's recipes are. I used White Lily Bleached AP flour. After 9 lemons zested, I had collected only 12 of 18 grams of zest so I then also added 1/2 tsp of lemon oil in with the vanilla.
The batter was so fluffy that, even with an ice cream scoop, I could hardly manage to get the extra into the 5 silicone muffin cavities, as well as having a hard time smoothing it into the intricate wreath pan, all the while being terrified of taking too long, lest: dreaded Bubbles appear. And so, when I looked through the oven door window, you can imagine my reaction to what I beheld:
My first thought was, "Now, what am I going to send to my friend for her Xmas dessert?" I waited and I watched. At fifty minutes it was verrrrrrry brown. I pulled it out, poked it with the wire tester, and syruped it with one-third of the lemon syrup I had prepared.
After cooling 15 minutes, I placed the cake on the serving tray and brushed the top and sides with the remaining syrup. As it cooled, it turned a dark gingerbread color. I was mystified.
Lemon Glaze came together very nicely. The cake cooled, and was wrapped in plastic wrap overnight. In the morning for some reason I tried to pipe plaid bows on the wreath, but wasn't too successful due to my own inadequacy. So, holding my breath, I dusted it with a bare mist of confectioner's sugar just as it left for my friends' Christmas dinner. I still didn't know what color the inside of the cake was. Fortunately her pictures reveal a lovely lemon interior!