Mrs. Throat-erator sometimes makes a lovely lemon cake for us. You'll notice the recipe calls for an organic lemon - normally I'm not very hung up about whether or not my ingredients are organic, but in this case we need not only the juice but also the zest of the lemon, so an organically grown lemon is probably the prudent choice here.
Ingredients:
- 250 g (9 oz) shortening
- 6 dL (2 1/2 cups) sugar
- 4 eggs
- 6 dL (2 1/2 cups) flour
- 5 tsp baking powder
- 1.5 dL (2/3 cups) milk
- 1 organic lemon
- 1.5 dL (2/3 cups) boiling water
~ 150 g (~ 6 oz) powdered sugar
- 1.5 dL (2/3 cups) boiling water
~ 150 g (~ 6 oz) powdered sugar
The shortening and sugar was mixed to a creamy texture, then the eggs were added and mixed till smooth again. Then the flour, baking powder, milk and freshly grated lemon zest was added and everything mixed to smooth dough.
The boiling water was mixed in quickly and the though was immediately poured into a 25 x 35 cm (10" x 14") baking pan[1] lined with baking paper and baked for 30-40 minutes at 200 C (400 F). The resulting cake should be somewhat moist when removed from the oven.
A glazing was made by stirring lemon juice into powdered sugar - adding lemon juice in small portions until the texture is right. The glazing was put on the cake while it was still hot from the oven.
[1] It takes a relatively large baking pan as the dough rises a lot during baking.
The boiling water was mixed in quickly and the though was immediately poured into a 25 x 35 cm (10" x 14") baking pan[1] lined with baking paper and baked for 30-40 minutes at 200 C (400 F). The resulting cake should be somewhat moist when removed from the oven.
A glazing was made by stirring lemon juice into powdered sugar - adding lemon juice in small portions until the texture is right. The glazing was put on the cake while it was still hot from the oven.
[1] It takes a relatively large baking pan as the dough rises a lot during baking.
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