Hello, weekend. Revisiting a good book + enjoying a cup of Hazelnut Vanilla coffee. And thinking about lemon cake…
“The lemon may be my favorite ingredient in the kitchen. ” – Frances Mayes
Cream together 1 cup of sweet butter and 2 cups of sugar. Beat in 3 eggs, one at a time. The mixture should be light. Mix together 3 cups of flour, 1 teaspoon of baking powder, ¼ teaspoon of salt and incorporate this with the butter mixture alternatively with a cup buttermilk. (In Italy, I use one cup of cream since buttermilk is not available.) Begin and end with the flour mixture. Add 3 tablespoons of lemon juice and the grated zest of the lemon. Bake in a nonstick tube pan at 300° for 50 minutes. Test for doneness with a toothpick. The cake can be glazed with ¼ of soft butter into which 1-½ cups of powdered sugar and 3 tablespoons of lemon juice have been beaten. Decorate with tiny curls of lemon rind.