Feels like there's a lemon theme this week, first the pannacottas and now lemon cake. Lemon is like lime, always refreshing and tasty and goes with almost everything.
This recipe has been in the family for some time now. I remember growing up, how much I loved moms Lemon cake, so soft, moist and fluffy, and the frosting, sweet but refreshingly sour. It's a cake that's perfect for any occation. I remember that you had to be fast to get a slice or you wouldn't get any at all when we were at cake parties. It just vanished in a couple of minutes, I hated that because I always wanted (and still want when it comes to sweets) seconds.
There's one thing I'd like to add: When it comes to food and baking, use real butter instead of margarine. Margarine is just vegetable oil with chemicals in it to try to replicate the taste of butter. Real butter just tastes way better and is best when baking (and cooking). In other words, I'm team butter.
- 150 g butter, room temperature
- 300 g sugar
- 3 eggs
- 1 ¾ dl milk
- 300 g flour
- 2 tsp baking powder
- zest and juice of ½ lemon
- 3-4 dl powdered sugar
- juice from ½ lemon
- Preheat the oven to 170°.
- In a medium bowl, whisk sugar and eggs until the mixture is light and well blended. Add one egg at a time and blend well into the mix, then add in the milk.
- Sift in all the dry ingredients and fold into the egg mix.
- When everything is blended, add in the lemon zest and juce and fold in.
- Put the mix in your desired form (I like sugarcake form or regular round form best) and bake for 60 minutes or until golden brown.
- Take the cake out and let cool in the form.
- While the cake is cooling, you can make the frosting. Simply combine the powdered sugar and lemon juice in a bowl until well blended. If the frosting is too runny just add a little more powdered sugar, if it's too dry, add more lemon juce.
- Drizzle on top of the cake.
Eat with a glass of ice cold milk. .... I'm seriously salivating like crazy over here.