The Lemon cake : one of my favourite classics

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 :)

2 eggs

1/2 tsp vanilla

1 organic meyer lemon

2tsp baking powder

For the icing

2/3 cup powdered sugar (100gr)

lemon juice

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.

By hand

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