When life gives you lemons...

You guys need to try this one, all the ingredients are likely in your cupboard, and as for the lemons, I had some in the house but if you don't, be creative.  You could use mandarin oranges or berries too!  It is beyond simple and honestly the tastiest cake I have made in a long time.  The hubby has had 2 pieces so far and the night is still young.

Lemon Cake Recipe:

1 1/2 cups (195 grams) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons (85 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1 tablespoon grated lemon zest (outer yellow skin of the lemon)

1/2 cup (120 ml) milk

Lemon Glaze:

1/4 cup (50 grams) granulated white sugar

2 tablespoons fresh lemon juice

In a bowl, whisk together the dry ingredients.

In another bowl, beat the butter until softened (about 1 minute). 

Add the sugar and continue to beat until light and fluffy. 

Add the eggs, one at a time, beating well after each addition. 

Scrape down the sides of the bowl as needed. 

Beat in the vanilla extract and lemon zest. 

With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined.

Scrape the batter into the prepared pan and bake for about 45-55 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, bring the 1/4 cup (50 grams) of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and cool. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.  (I like to eat it still slightly warm)

Mmmmmmmm....... perfection! 

Next on the menu...

Chocolate Almond Biscotti