Spring is a lovely time of year for a lemon cake. The brightness of the lemon zest and the added boost of lemon flavor from the lemon syrup which drenches this cake is hard to pass up. I have my mother-in-law and her sister to thank for this cake. I can’t remember who introduced me to it first but this is a recipe worth sharing. Pour yourself a cup of tea and sit down to this moist and flavorful lemon cake!
1 stick of butter
1 cup of sugar
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup milk
lemon zest (I used 2 small lemons)
Lemon Syrup Topping:
4 TB fresh lemon juice (1-2 lemons)
1/2 c confectioners powdered sugar
Preheat the oven to 350 degrees F
1. Combine all cake ingredients in one bowl. Use an electric mixer to beat for 2-3 minutes
2. Line a loaf pan with parchment then pour the cake batter into the pan
3. Bake for 40-45 minutes
4. Let cool for at least 30 minutes before adding the syrup. use a fork or toothpick to prick the cake all over which allows the syrup to penetrate the outer cake layer. Pour the syrup on the cake and let the syrup settle into the cake. Allow it to cool completely before turning the cake out of the pan.
Update 4/11/12: While it wasn't my intention to copy a recipe from a cookbook and not give proper credit, I just found a very similar recipe for lemon loaf cake in a cookbook I have called "How to be a Domestic Goddess" by Nigella Lawson (page 13). A few ingredients are different but it is more or less the same so I am guessing that the recipe I was given may have come from this or a similar source. I enjoy a lot of recipes from Nigella's cookbooks and cooking shows. Hopefully I can feature others here on the blog in the near future. Enjoy the lemon cake!