One morning I noticed a lemon in a ceramic cup. At first I thought there were multiple ones in the cup because it was a pretty tall cup, but I looked in and saw that it was one lemon. It was about the size of a baseball. I wasn’t really sure what to do with it, since it was a lot of lemon staring at me. Then it hit me, cake. I decided to make some sort of cake with the lemon.
Here are the ingredients needed for this recipe:
- 1 cup unsalted butter, room temp.
- 1 cup white sugar
- 1 tsp. vanilla extract
- 4 eggs, large at room temp.
- zest of 1 large lemon (I will be using only half because my lemon is basically XXL)
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup fresh lemon juice
Step 1: Preheat oven to 350°F and wire rack in the center of the oven.
Step 2: Butter or grease a 9-in. spring form cake pan and line the bottom with parchment paper.
Step 3: In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy and pale in color, about 3-4 minutes.
Step 4: Beat in the vanilla extract
Step 5: Add the eggs, one at a time, mixing well after each addition. (Note: Batter will look curdled it will smooth out after flour has been added)
Step 6: In a medium bowl, sift together the flour, baking powder, salt, and lemon zest.
Step 7: Add the flour mixture (in 3 parts) alternately with the lemon juice (in 2 parts)
Step 8: Mix until batter is smooth. (Don’t over mix)
Step 9: Pour batter into prepared cake pan and smooth the top with either the back of a spoon or an offset spatula. (Note: I dropped it against the counter a few times to remove air bubbles)
Step 10: Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
Step 11: Place pan on a wire rack for about 15 minutes.
Step 12: Gently remove the sides and bottom of the pan.
- 1 cup confectioners’ sugar, sifted (Note: I forgot to sift it, but it was fine)
- 2-4 Tbsp. fresh lemon juice
Step 1: In a small bowl, add confectioners’ sugar
Step 2: Add 2 Tbsp. of lemon juice and stir until it becomes a thick and smooth glaze.
Step 3: Add more lemon juice or confectioners’ sugar, as needed until it becomes a pouring consistency.
Step 4: Pour glaze over the top of the cake, allow it to drip down the sides.
Step 5: Let the glaze dry before covering and storing it. (Note: I served it with a dollop of whipped cream to cut down the tartness of the lemon glaze)