Each one has its own recipe, its own version of that cake. More or less buttery, acid etc...
I hadn't done it in a few months and suddenly I realized it shoud be on my bog since it's a recipe I've kept in my cookbook for a while now :)
I hope you'll like it as much as I do. Its advantage is that it can be baked in different kind of mold,
it's really easy to make and it suits all seasons.
Why don't I have an lemon or an orange tree in my garden ?
Preparation Easy, it takes 15 minutes to put in the oven
Tasting I really do love that cake :) So fresh but amost like a pound cake, delicious !
To conclude It's definitly a recipe that I'll keep all my life
Serves 10 to 12
You will need :
1 stick softened unsalted butter (4oz)
- vous pouvez arrondir à 100gr en France -
2/3 cup white sugar (4.6oz/130gr)
1 cup 1/3 +1tbsp flour (6oz/175gr)
4tbsp milk :)
1/2 tsp vanilla
1 organic meyer lemon
2tsp baking powder
For the icing
2/3 cup powdered sugar (100gr)
Making the cake
Grate the lemon zests. Reserve
Preheat the oven at 360°F
Butter your mold with a cooking spray
Using a food processor
Mix butter and sugar, then add in eggs. Add in the milk, the vanilla.
Add in the flour and the zests. Mix everything at least 2 minutes.
Work butter and sugar until creamy,
stir in the eggs until homogeneous.
Stir in milk, vanilla.
Stir in the flour with the baking powder and the zests.
Pour it in your mold unil 2/3 full
Bake 30 to 45 minutes
Check cooking at 30 minutes by inserting a toothpick in the cake to check the moist.
Let cool down 20 minutes before turning out.
Making the lemon icing
Mix the sugar with the lemon juice. Add the emon juice spoon by spoon.
Stirring after each spoon. And keep adding spoons until you have the right consistency.
It must be a cream, liquid enough to be spread, but not too liquid !
Pour it on your cake when it's out of the oven