My "go to" recipes are my chocolate chip cookies (already shared in a previous posts), chocolate cake with various flavors of icing like mocha and coconut, and crepes, an easy, last minute dessert.
However, a few days ago was the birthday of a work colleague. We were leaving town the following day, so I didn't have many options available in the fridge except for a bag of lemons. I was thinking of making one of my favorite lemon desserts: a lemon tart, or a lemon meringue pie, but honestly, didn't feel like making the effort. As for my lemon polenta cake (mentioned a few posts ago), well, I had just made some and was in the mood for something different.
Besides the simplicity of the recipe, it was a crowd pleaser. It was light and moist and had the perfect balance of tart and sweet. And I was able to make a 9 inch round plus 3 small cupcakes (which I left for my husband to enjoy).
So, I encourage you to try this recipe if you would like an alternative to a more traditional chocolate cake or vanilla sponge cake. You won't be disappointed!
Recipe from http://www.joyofbaking.com/LemonFrostedLemonCake.html
Makes one 9" round cake
1 cup Unsalted Butter at Room Temp
1 cup White Sugar
4 large Eggs
1 tsp Vanilla Extract
Zest of 1 Lemon (preferably unwaxed)
2 cups Flour
2 tsp Baking Powder
1/4 cup Fresh Squeezed Lemon Juice
1 cup Icing Sugar
2tbsp Fresh Lemon Juice
Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice. Mix only until incorporated.
For the glaze, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice. (You want the icing to be thicker than a glaze but still thin enough that it will just run over the sides of the cake. If not the right consistency add more lemon juice or powdered sugar, accordingly.) Frost the top of the cake, allowing the icing to drip down the sides. Let the icing set before covering.