On Mar 29, 10:24 am, Prism Tea > wrote:
> Does anyone have a recipe for lemon cake that has the lemon flavor and
> tartness of fresh lemons? I've tried lemon extract, but that doesn't
> give the tartness. Fresh lemons kill the texture of the cake, and
> lemon peel just doesn't cut it.
> Thanks!

A fine microplane grater is your very best friend if you're into lemon
cake. It's the key to handling the rind, which is what makes the cake
nice and lemony. Be sure you grease and flour the pan thoroughly or
it will stick. The recipe I use makes a cake with a nice lemony tang
& terrific texture - moist, with a nice small crumb. last time I
brought it to my women's group, they fell on it like wolves - always a
huge hit.
Nancy T

GLAZED LEMON CAKE
1 cup butter, softened
2 cups sugar
4 eggs
2 T lemon rind, grated (careful not to grate into the white part)
1 tsp vanilla
3 cups flour
1 tbsp baking powder
1/2 tsp salt
1-1/4 cups milk
Topping:
1/2 cup powdered sugar
2 T lemon rind, grated
2 T lemon juice

Preheat oven to 350°F (180°C).
In large bowl, beat butter with sugar until light and fluffy. Beat in
eggs, 1 at a time, beating well after each. Beat in lemon rind and
vanilla. In separate bowl, whisk together flour, baking powder and
salt. Using wooden spoon, stir into butter mixture alternately with
milk, making 3 additions of flour mixture and 2 of milk.
Pour batter into greased and floured 10-inch (3 L) bundt pan. Bake in
centre of oven for 50 minutes or until tester inserted in centre comes
out clean. Let cool in pan on rack for 10 minutes. Turn out onto rack
to cool.
Topping:
In bowl, whisk together icing sugar, lemon rind and juice. Drizzle
over top of cake. Dust lightly with powdered sugar just before
serving.