Back when I was little we used to make this cake a lot me and my mom, especially in the end of winter and for Easter. It’s moist, wonderfully lemony and it has this perfect balance of sweet and sour. Yesterday we had a rainy day, so I’ve decided to make this gorgeous lemon cake, and it did rise ours spirits ! It takes a little bit more effort than what I usually put in to baking, but still it doesn’t take longer than 20 minutes of preparation!
2 1/4 flour
1 1/2 teaspoon baking powder
Pinch of salt
1 3/4 cup sugar
3/4 cup soft butter
Lemon zest ( from 2 lemons)
1/2 cup lemon juice
1/2 cup buttermilk ( or milk with 1 teaspoon of vinegar )
1 1/2 cup icing sugar
2 tablespoons lemon juice
Mix sugar with butter and zest. When well mixed together slowly add eggs, followed by lemon juice and buttermilk. When the mixture is well blended add the dry ingredients. Pour the batter in to a baking dish and bake for around 45 minutes on 350F.
To make the icing simply mix the icing sugar with the lemon juice. But before you start icing make sure that your cake cooled down completely.
Serve with herbal tea and pretend that it’s four o clock :). You’ll love it, I’m sure !