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Our friend's had a lemon cake for their wedding cake, it was nice and light. I remembered I have a recipe for Lemon Cake, I don't think this would hold up to the weight of being a stacked cake but maybe a nice option for Megan to make on their anniversary. The hazard of destination weddings you can't save the top layer of your cake!
This is not an iced cake but really nice served with berries and whipped cream.
5 large eggs
1 3/4 cups sugar
pinch salt
2 cups all-purpose flour
3 teaspoons baking powder
2/3 cup heavy cream
6 tablespoons melted butter
finely grated zest of 3 lemons
fresh lemon juice from one lemon
Heat oven to 375°.
Butter and flour a 9x5x3-inch loaf pan.
In the bowl of an electric mixer, combine the eggs, sugar, and salt; beat until thick and a light lemon color.
In another bowl, sift together the flour and baking powder. Gently stir the flour mixture into the egg and sugar mixture a little at a time; blend well. Blend in the cream and melted butter and then stir in the lemon zest and lemon juice.
Pour the batter into the prepared loaf pan. Bake for 40 to 45 minutes, or until golden brown around the edges. Remove to a rack to cool for about 5 minutes, then turn the cake out onto the rack to cool completely.
In the bowl of an electric mixer, combine the eggs, sugar, and salt; beat until thick and a light lemon color.
In another bowl, sift together the flour and baking powder. Gently stir the flour mixture into the egg and sugar mixture a little at a time; blend well. Blend in the cream and melted butter and then stir in the lemon zest and lemon juice.
Pour the batter into the prepared loaf pan. Bake for 40 to 45 minutes, or until golden brown around the edges. Remove to a rack to cool for about 5 minutes, then turn the cake out onto the rack to cool completely.
1 comment:
You're right, it was delicious. I loved how they served it with cream and berries, so light and refreshing. I have to thank Janet for that one since she did the tasting!
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