In the springtime, I think we should all be eating lemon-y things. So I made a lemon cake from the book last week, and in it, the recipe is called Crunchy Lemon Cake. Friends, please make this cake and tell me how to make it crunchy, because mine never comes out crunchy. It's lovely, but it's not crunchy. Maybe because I'm not using the pan that's called for?
But never mind the non-crunchiness of it. It's a wonderful, easy to make, light and fluffy little lemon cake, which Andrew says tastes like a lemon bar in cake form, and more importantly, he ATE THE CAKE and asked for more, which is a minor miracle. Because he usually hates cakes. He is a friend to all cookies, but very rarely is he a friend to cake. More like frenemies.
As I get older, I like plain-ish cakes. Tea cakes. Snack cakes. Not heavy, two layer, frosting and festooned cakes. This cake lasted exactly one day at our house, which was just the right amount of time to have it be around. It's not too big. Does anyone want a giant cake sitting around for days on end? (If my mother owned a computer and read my blog, she would be quietly raising her hand right now....)
LEMON SYRUP CAKE ~ via 'The Crabtree & Evelyn Cookbook'
1 cup all purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
4 tablespoons unsalted butter, softened
2/3 cup sugar
1 large egg (or 2 small eggs)
1/3 cup buttermilk
1 tablespoon freshly grated lemon zest
1/2 cup sugar
1/3 cup fresh lemon juice
Preheat oven to 350 degrees F. Sift together flour, baking powder, baking soda, and salt; set aside.
In a large mixing bowl, cream together the butter and sugar with an electric mixer or by hand until light and fluffy. Add egg and beat at high speed for 1 minute or vigorously by hand. Alternately add buttermilk and flour mixture in 3 additions, with mixer at low speed, or by hand. Stir in lemon zest.
Turn batter into a buttered and floured 8-inch springform pan (i used just a regular 8 inch cake tin), smoothing the top. Bake in oven for 30-35 minutes, or until a skewer inserted in center of cake comes out clean.
Before cake is done baking, combine sugar/lemon juice in a small saucepan over low heat, to make a syrup. Spoon syrup evenly over cake as it comes out of the oven. Tip and rotate cake so that syrup is evenly distributed over the cake. Set cake, in the pan, on a rack to cool.
Make yourself a lemon cake! It will make you happy. And please tell me if yours turns out crunchy.