The Recipe
Lemon Drenched Lemon Cake
12
Ingredients
DESCRIPTION
It doesn't rise much... the beauty in this cake is its flavor. It made one loaf cake for me and 3 mini loaves. I had planned on bringing the large loaf to my neighbor but decided against it. Not because I wanted it all to myself (which I did)... but because I dropped it half way through the baking time as I rotated it in my oven. Luckily it landed right side up. And lucky for my dogs the whole middle section of the cake shooted out from the pan and landed on my checkered linoleum floor upon impact. I quickly put what remained back in the oven and guarded the hot batter from my dogs until it was cool enough for them to eat. They lapped every last bit up and I was able to present 2 mini loaves (untouched by dogs) to my neighbor and I have a loaf resembling a lemony grand canyon waiting for me for breakfast. I found this on Joy the Baker's Blog (who suggests doubling the syrup) and she credits Dorie Greenspan.
INGREDIENTS
- 2 2/3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 pinch salt
- 2 1/3 cups sugar
- 1/2 vanilla beans, split lengthwise, seeds scraped out and reserved or 1 1/2 teaspoons pure vanilla extract
- 6 large eggs, preferably at room temperature
- 2/3 cup heavy cream
- 2 lemons, zest of, finely grated
- 15 tablespoons unsalted butter, melted and cooled
- 1/3 cup water
- 1/4 cup sugar
- 2 lemons, juice of
DIRECTIONS
NUTRITION
| Calories | 287 | 14% | |
| Cholesterol | 90 | 30% | |
| Carbohydrates | 39 | 14% | |
| Fat | 13 | 17% | |
| Protein | 4 | 8% |