Double Lemon Cake! Really?
This time of year, Lemons (and limes) are abundant in our Farmer’s Markets, Supermarkets and if one is fortunate…in one’s own garden.
When we first moved to Florida and bought this house…we were delighted to find fruit and citrus trees in the back garden: Grapefruit, orange, lemon….and papaya and mango and banana!
I loved having a regular fruit market right at my fingertips!
I am addicted to lemons…I like anything with lemon in it.
Lemonade in the Summertime! Wow! (of course I drink it in the Wintertime too)
I even put lemon extract (along with pure vanilla) into my home made ice cream mixture.
The Captain never fails to comment about the fresh lemon fragrance that wafts up at him,… as he is placing the freezer canister into the White Mountain Hand Crank Ice cream maker.
So it is no surprise that this cake is a favorite of mine and my family.
My grandmother made this cake in a square pan, but I have modified it for a springform pan…they come in all sizes. I use a 9 inch size.
This cake makes a really thick batter…..so be sure to lightly oil the bottom and sides of your pan and then add parchment paper…or waxed paper…your choice.
And since you add the eggs one at a time with a tablespoon of flour etc…..it is best to use a stand mixer.
Or have yourself a helper in the kitchen!
Grandma also added a lemon glaze over the top that was to die for. A little sugar and lemon juice in a sauce pan.
I modified the glaze a bit and added a couple lemon peels (removed before pouring the glaze over the cake) and let the glaze ooze down into the cake for a double lemon flavor.
I have added blueberries to give it that perfect combination of lemon and blueberries…
but most of the time, I just make it plain double lemon cake with a lemony, syrupy glaze oozing into the top of the warm cake right out of the oven.
Dear readers, do you like anything lemony too?
Enjoy this simple to make Double Lemon Cake!
- 1 cup and 2 tablespoons softened unsalted butter
- grated lemon zest
- 1 cup sugar
- 4 large beaten eggs
- 2 cups self raising flour
- 1 teaspoon baking powder
- 1/3 cup milk
- juice of one lemon
- 2/3 cup sugar
- juice of 1 lemon
- lemon zest or a couple lemon peels
- Heat oven to 350 degrees.
- Lightly spray a non stick spray to a springform pan
- Add parchment paper to the bottom and sides to keep the cake from sticking to the sides
- Combine the baking powder with the flour
- Using your electric stand mixer, combine the butter, sugar and lemon zest, creaming the mixture until light and fluffy (about 5 minutes)
- Add the eggs, one at a time to the creamed mixture as the beaters continue to mix.
- In between the addition of an egg, add one tablespoon of the flour and baking powder.
- After the eggs are incorporated, mix in the remaining flour.
- Add the milk and lemon juice slowly ,continuing to mix until thoroughly combined.
- The mixture will be very thick and look a bit curdled.
- Pour the mixture into your springform pan and bake for 40-50 minutes, or until lemon-y gold on top. (use a toothpick to determine if the cake is done...nothing should cling to the toothpick).
- To make the Lemon glaze, add sugar, lemon zest or peels, and lemon juice to a small pan, stirring until the sugar is completely dissolved. Bring to a gentle boil and boil for 3 minutes.
- Remove from the heat and allow to cool while cake is baking. (Remove the peels if used)
- Remove cake from oven and sit on a cooling rack.
- Again, using a wooden toothpick or skewer, poke holes into the top of the warm cake.
- Slowly pour the warm lemon glaze all over the top of the cake. Use every bit of the lemon glaze as the cake will act like a sponge. This makes your cake very moist....and delicious!
- You can drizzle over a simple powdered sugar icing, but I like the lemon cake, as is.
- This cake can be frozen for up to a month AND you can use any size baking pans..try those little mini loaf pans for a wonderful tea cake.