I love lemon cakes. My family loves lemon cakes. My friends love lemon cakes. And it’s all because of the same reason. That hint of freshness. We love the fact that even amidst the sea of sweetness, there is that hint of something different; something that will get you to keep eating. It’s the only way I can keep on eating something sweet; if there is that little hint of something different in them. This recipe is also pretty basic and you can eat it as is.
But if you want to make this extra special, you can make your own icing or just spread jam and butter on it!
Ingredients
For the cake batter:
• 300 g Gold Medal flour (2 cups)
• 200 g Land O Lakes butter (7 oz)
• 250 g Domino powdered sugar (8.8 oz)
• 1 spoon McCormick vanilla sugar
• 4 Eggland’s eggs
• 4 lemons, organic
• 10g Clabber Girl baking powder (.35 oz)
For the lemon icing:
• Minute Maid Lemon juice or lemon concentrate
• Domino Powdered sugar
Instructions
Preheat the oven at 180°C – 355°F
Prepare the cake batter:
• Pour boiling water on one lemon, dry it, and scrape the zest off.
• Squeeze the juice from four lemons and mix with the lemon zest. If you want more lemon taste then scrape the zest from more lemons. The original recipe called for zest from four lemons, but I found it to be too much.
• Beat the butter adding slowly sugar until light and fluffy.
• Add vanilla sugar, egg yolks, lemon zest and the juice. Mix well.
• Add flour and baking powder, mix well.
• Whip the egg whites stiff. Mix in the whites to the cake batter using a spatula.
• Pour the batter onto a greased and flowered long rectangular form and bake 1 hour at 180°C (355°F).
• You can ice the cake with a simple lemon icing if you like.
Prepare the icing:
• Place the sugar into a bowl and add slowly the juice while mixing. The amount of the sugar depends on the amount of the juice, so I recommend adding the juice to sugar, not the other way around.
• Once the mixture is liquid enough to be spread with a brush, apply it to the cake. If you add too much of the juice, simply add more powdered sugar.
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Quick Tip: You can also substitute the lemon juice with lemon concentrate or any other fruit juice.