Here’s a good, reliable lemon cake. It is somewhat like a pound cake, only lighter, and softer, and more lemon-y.
This is a very versatile cake. You can freeze it. You can eat it with coffee in the morning. You could bake it in cake pans and top it with chocolate icing. Or, as I did this weekend, you can top it with homemade strawberry ice cream and feed it to your guests, like so:
(makes 2 9″X5″ cakes)
1 c butter, softened
3 c sugar
5 eggs, separated
3 Tbs lemon juice
4 c flour
1/2 tsp baking soda
1 c milk
Separate the eggs. Beat egg yokes until thick and lemon colored.
Cream the butter. Gradually add sugar to the butter, beating well. Add the egg yolk to the butter and sugar. Then add in the lemon juice.
In a separate bowl, combine the flour and baking soda. Add alternately with the milk, stirring well after each addition, until you get a thick lemon-y batter.
Beat the egg whites until they are stiff. With a spatula or spoon, carefully fold the egg white into the batter until they are integrated.
Pour the batter into two 9″X5″ pans. Bake a 325 degrees for 60-70 minutes, until you can insert a knife and it comes out mostly clean. (Over-cooking the cake will dry it out.)
Dust the top with powdered sugar. Wait until it cools and enjoy.
2 thoughts on “Lemon Cake”
Ooh! I haven’t make lemon cake in sooo long(not since I quit eating refined sugar). Now, I may just have to go make one. I’ve never done it with the powdered sugar on top, but with a lemon syrup instead.
Using 1/2 cup lemon juice to 1 cup sugar, simmer until all sugar has dissolved, then, after using a toothpick to poke holes in top of cake, pour over-while it’s still in the pan and warm!-and let soak in. Makes a nice crusty lemony top.
Wolfsong, I have done that with powdered sugar/water before, but not lemon juice. I’ll have to give it a try.