I found this recipe from David Herbert’s book, Complete Perfect Recipes,on Winos and Foodies and made it because Pat and I both love lemon desserts (and main courses). The lemon cake is great with a crunchy sugar topping.
I’ve made it a few times and ended up making some changes including converting all the units from metric to English.
Pat asked for this for his birthday. I really wanted to make something nice since he made tacos for me when I wasn’t feeling well.
adapted from David Herbert and HomeMadeS
13 tbsp softened butter
3/4 cup sugar
chopped lemon peel from 1 lemon
3 lightly beaten eggs
1 cup flour
1/2 cup whole wheat flour
2 tsp baking powder
pinch of salt
Preheat oven to 325F. Grease loaf pan.
Beat together softened butter, sugar, and lemon peel for 2-3 minutes until mixed well. Add beatened eggs. Slowly add most of the dry ingredients while mixing. Finish by folding the last of the dry ingredients.
Spoon batter into greased loaf pan. Bake for aproximately 50 min. Remove cake from pan and place on cooling rack.
1/4 fresh lemon juice
1/2 cup sugar
Add the sugar and lemon juice to make a thick slurry. Pour the slurry over the warm cake. (I like place a plate and paper towels underneath the cooling rack to catch any glaze.)