The taste of a fresh spring day in a cake….mmmmmm…..do you have some lemons? Raspberries? Run to the store and get some, then make this cake! I found this recipe in the April 2011 Everyday Food. It was called Simple Lemon Cake. The picture of the cake made it look so luscious, I just had to make it! It’s the perfect Sweet-Tooth Saturday for the first Saturday of April.
Here’s what you’ll need:
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
- 2 cups all purpose flour, plus more for pan
- 3/4 pound lemons (about 4), ends removed, cut into thin slices
- course salt
- 2 cups granulated sugar
- 2 large eggs plus 2 egg yolks
- 1 tsp baking powder
- 2/3 cup milk
- 2 tsp vanilla
- confectioner’s (powdered) sugar for dusting
- raspberries for serving
Preheat oven to 400. Lightly butter and flour a 9-inch round cake pan (about 2 inches deep).
In a medium sauce pan, cover lemon slices with 3 cups of water. Add a pinch of salt, cover and bring to a boil over high heat. Boil lemons partially covered until very tender, 15 minutes.
Drain and transfer lemons to a food processor. Add butter and process until smooth, scraping down bowl as necessary.
Add granulated sugar, eggs and yolks. Process to combine.
Transfer to a large bowl.
In a medium bowl, whisk together flour, baking powder, and 1/2 tsp salt.
Measure milk into a liquid measuring cup and add vanilla.
Add half of the flour mixture to the lemon mixture and whisk.
Add half of the milk mixture and whisk.
Repeat with the other half of the flour followed by the other half of the milk mixture. Pour into prepared pan. Bake until toothpick inserted in the middle comes out with just a few moist crumbs attached, 40 minutes.
Let cool in pan on a wire rack, 20 minutes. Remove cake from pan and let cool completely on rack, 1 hour. Dust with confectioner’s sugar. (Use a small sieve–spoon confectioner’s sugar into the sieve and gently shake over the cake.)
Serve with raspberries!
(Isn’t this pretty?!)
I don’t own a 9-inch cake pan, so I used an 8-inch pan and had enough batter for 6 cupcakes! I baked the cupcakes for 25 minutes, the 8-inch cake for 35.
The cake is dense and rich, lemony without being overpowering, and not overly sweet. The raspberries are the perfect addition. I macerated the raspberries in a bit of sugar and a capful of Triple Sec. Yum, yum, yummy–the flavor of a spring day!