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
Glaze
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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