Mrs. Pettigrew’s Lemon Cake
(from Lucianolinda’s recipe box)
dense, exceptionally moist cake
Source: Having Cake by Tricia Foley
Categories: Cake
Ingredients
- 2 lemons
- 3/4 PLUS 3 Tbsp. sugar, divided use
- 8 Tbsp. salted butter, softened
- 2 eggs, beaten
- 3/4 cup all-purpose flour
- 6 Tbsp. milk
Directions
- Heat oven to 325 degrees. Grease and line a 7-inch round cake pan or an 8 inch loaf pan with parchment or wax paper.
- Grate the zest from the lemons and set aside. Juice one of the lemons ( save the remaining lemon for another use).
- Combine the lemon juice with the 3 Tbsp. sugar and set in a warm place until sugar dissolves and forms a syrup.
- Cream butter and remaining sugar until light and fluffy. Gradually add beaten eggs, beating well after each addition. Stir in lemon zest and flour and beat thoroughly. Add milk and beat again.
- Pour into prepared pan and bake for 1 hour, or until the cake springs bake when gently pressed.
- Immediately after removing the cake from the oven, prick the top with long-tined fork or thin skewer and pour lemon syrup over top until completely covered. Cool in pan to allow syrup to be completely absorbed.