Lemon cake

[Alix]

1/2 cup butter
1 cup sugar
2 eggs
1 1/2 cups flour
1 1/2 tsps baking powder
1/2 cup milk
zest of one lemon (2-3tsps)

Cream butter and sugar together, beat eggs in one at a time. Sift 1/2 flour, baking powder into the butter/sugar mixture, stir and pour in 1/4 cup of milk, stir til well blended. Repeat with last 1/2 of dry ingredients and then the rest of the milk. Stir in the zest.

Pour into an 8x8 cake tin, or a round cake tin. Bake for 35 minutes at 350 or until toothpick comes out clean.

1/4 cup sugar
2 tbsp lemon juice

Mix together and pour over warm cake. Turn oven off and let cake sit in oven for about 10 minutes.

 

[Andy M.]

Sounds simple and delicious. I'll take it!

 

[Alix]

If you like lemon, you'll like this one. Add more zest though, Andy. I generally add LOTS more zest. I posted my original recipe because not everyone is a lemonhead like me.

 

[Andy M.]

Thanks for the tip.

 

[Andy M.]

Alix, are you talking zest of two lemons instead of one? ...or three, ...or 1.5?

 

[Alix]

I do either one and a half big (fist sized) lemons, or two smaller ones.

 

[Andy M.]

Thanks again. I love lemon. Your lemon bars/squares are the best. I'm looking forward to this after we eat all the holiday desserts.

 

[Alix]

Let me know if you liked it. Happy Thanksgiving Andy.

 

[PrincessFiona60]

Oh, yum! I'll eat anything lemon. I have a freezer full of talapia to use the juice on. Lemon Monday sounds good!

 

[tancowgirl2000]

Alix...you just made me want this but with a little poppyseed mixed in....mmmm....what better way to spend a freezing cold day!

 

[Alix]

Poppyseeds...mmmmm! I don't think this cake is dense enough for them, but hey, try it and let me know.

 

[Andy M.]

Fantastic Lemon Cake!!!

Thanks Alix! I made this cake today and SO and I just had some. I took your advice and used zest from two lemons.

This is a simple to make and delicious cake.

You should all make this.

From now on Alix should be known as the Lemon Lady. She has a magic touch.

 

[Alix]

Must be my sour disposition Andy.

Glad you liked it!

 

[4meandthem]

when I make Lemon Cake I make an Icing and add fresh finely chopped rosemary to it. It is over the top good and really sets off the lemon.

Your recipe looks great.

 

[Alix]

What kind of icing? Rosemary is not my favorite herb. I use it sparingly, if at all. That's an interesting idea though, I bet someone around here who is more adventurous than I am will give it a go!

 

[4meandthem]

Thyme would work just as well and you could infuse your lemon syrup with it.

 

[Andy M.]

What kind of icing? Rosemary is not my favorite herb. I use it sparingly, if at all. That's an interesting idea though, I bet someone around here who is more adventurous than I am will give it a go!

I hope that adventurous person reports back when she tries it.

 

[PrincessFiona60]

Okay, I can't stand it...looks like I'll be makiing lemon cake, if I can find good lemons today, and I'll get some rosemary and give it a try. Here...twist my arm.

 

[4meandthem]

The icing I use is like a thin glaze and I heat the rosemary with other ingredients and then pour over the cake.I will see if I can find the recipe.I add about 1/2 teaspoon of finely choppped fresh rosemary.



Clear Glaze
Makes appox. half cup

1/2 cup sugar
1/4 cup water
1 tablespoon light corn syrup

In heavy saucepan, bring all . to a rapid boil. Remove from heat
and let cool.

or

1/2 cup sugar
2 tablespoons cornstarch (corn flour)
1 cup fruit juice (optional flavoring) ****
2 tablespoons corn syrup

Bring the sugar and 1/2 cup juice to a boil.
Dissolve the cornstarch in the remaining juice. Add to the boiling juice and
cook till thick.
Stir in the corn syrup. Bring back to a boil and remove from heat.
cool and drizzle over cake.

 

[buckytom]

drizzle some icing on me and call me alix!

that's what i'm going to call this cake. i'm not a baker, but this one i think i can do.

looks great. copied and saved. thanks senora de la norte.