Saturday, September 18, 2010

When life hands you lemons... make cake!

This probably should have been my first cake. Either way, here goes:

I walked into HEB and they handed me some lemons:

I went home and googled and found this:

Ingredies (found this at

1 cup (226 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
4 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (outer yellow skin of lemon)
2 cups (260 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) fresh lemon juice (fresh from the juicer!)

1. Beat butter and sugar together until light and fluffy.
2. Added eggs, and mixed well. Then added vanilla and lemon zest!
3. Suggested sifting (but we all know how long that takes) - I just mixed together flour, baking powder, and salt.
4. Added flour to mixer then put in the lemon juice.
5. Baked about 40 minutes in 350F.

Let it cool off, covered in buttercream, then put the lemon glaze on top. Like so:

1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted
2 tablespoons fresh lemon juice

1. Mix together.
2. Pour on top of cake.

I ate the part of the cake that I leveled off to make it look pretty and it's a pretty pleasant lemon-ey taste. The glaze on top tastes like lemonade! It's reminds me of summer. Something that you should eat sitting by the pool with a tall glass of milk reading a great book. Can't wait til next summer! Bon appetit!

Picture coming soon!

1 comment:

  1. Love love love lemon cake! Costa Ricans do, too! They're all about fruit in their cakes, you know.

    Bake on!