It seems as a working mother that if one thing goes wrong in the day-to-day planning, the whole week is off. Now, this week a whole bunch of stuff went wrong and it felt as though life decided to drop everything and throw lemons at me, metaphorically speaking. And then, literally, a dear friend dropped off some lemons and some rosemary when she dropped off some banana bread to cheer us up.
I looked at that as my opportunity to make lemonade. Only, not so much. I put in some thought about making all sorts of things with the lemons. I used some of the lemons with the salmon the other night. I used the rosemary to make the Zuni chicken last night. I'm going to make some lemon biscotti with pine nuts, just because. That said, today, I made this lovely lemon cake.
I found this in Gourmet and find this recipe delightful.
You will need:
1 1/2 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup + 1 tbsp milk (it calls for whole milk, but I used 1 %)
1 tbsp lemon zest
1/2 tsp vanilla
1 stick butter, softened
3/4 cup granulated sugar
3 large eggs, room temp.
1 cup confectioners sugar
1/4 cup lemon juice
Preheat the oven to 350 degrees. Butter and flour an 8-by2-inch cake round.
Whisk together the flour, baking powder, and salt. Stir together milk, lemon zest, and vanilla.
Beat together butter and granulated sugar with an electric mixer at medium speed until pale and fluffy. Add eggs one at a time, beating well after each addition.
At a low speed mix in flour mixture in 3 batches, alternating with the milk mixture. Begin and end with the flour mixture and mix until it is all just incorporated.
Pour batter into cake pan and bake until golden on top. 35-40 minutes.
Whisk together lemon juice and confectioners sugar until smooth.
Cool cake 10 minutes and brush cake with glaze. Cool completely.
It's so nice for breakfast - with coffee and a mimosa.
Here's to health,