Saturday, September 3, 2011

Lemon Cake

I love making small cakes.  This one is  particularly moist and yummy!

Adapted from Cooking Well for the Unwell by Eileen Behan.

1 1/2 cups AP flour
1 1/2 tsp baking powder
1/2 cup salted butter
1 C granulated sugar
4 large eggs, beaten
juice of 1/2 lemon
1 tsp grated lemon zest

powder sugar
juice of 1/2 lemon

Preheat oven to 325.  Prepare  an 8-inch square cake pan for baking.

Stir together the four and baking powder in a bowl.  In a large mixing bowl, beat the butter for about 3 minutes.  Add the sugar to the butter and continue beating for another 5 to 7 minutes.  Successfully creaming the butter and sugar together is essential in baking.

Alternating between the flour mixture and eggs, add these ingredients to the butter/sugar.  Beat well to combine.  Add lemon juice and zest.  Pour the beaten mixture into the prepared pan.  Bake for 30 minutes or until the top is golden, a cake-tester comes out clean, and the side of the cake pull slightly away from the pan.

Cool 5 minutes, then remove from the pan and onto a rack.  Allow cake to continue cooling.

 Juice the remaining 1/2 lemon and combine with powder sugar to make a glaze.  Pour over cooled cake.

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