Lemon Cake
(from pizzocalabro’s recipe box)
Like a raft of lemons, like a night on the sea . . .
Source: A variation on my Torta di Mele
Cook time: 35 minutesIngredients
- 9 tbsp butter
- 1-1/3 cups sugar
- 2 eggs, separated
- Two lemons
- 1-2/3 cups self-rising flour
Directions
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Grease and flour a 9-inch cake pan.
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Preheat oven to 350°F.
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Zest both lemons and combine with flour. Set aside.
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Juice one of the lemons and dilute the juice with as much water.
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Melt butter.
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Combine sugar and butter in a mixing bowl.
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Wait for mixture to cool slightly, then beat in the egg yolks.
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Add half the lemon juice, then half the flour/zest mixture, and mix until almost incorporated.
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Add the rest of the lemon juice and flour/zest mixture and mix until completely incorporated.
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Beat egg whites to hard peak, then fold into batter.
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Spread batter in pan and place in oven for 35-40 minutes.
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Juice second lemon.
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When cake is done, remove from oven and poke deep holes all over the top crust with a thin skewer.
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Spread a layer of sugar over the top, and spoon the lemon juice over the sugar.
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Alternatively, mix sugar into lemon juice until sweet enough, but still thin enough to soak into cake. Pour over cake.