Old-Fashioned Double-Lemon Cake
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
cake flour
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | dash |
salt
|
*
|
| 1 | x |
lemon zest
of 2 lemons |
*
|
| ¾ | cup |
sugar
granulated |
|
| ¾ | cup |
butter
or margarine, softened |
|
| 3 | large |
eggs
large |
|
| 1 | teaspoon |
lemon extract
|
*
|
| ⅔ | cup |
powdered sugar
|
|
| ⅓ | cup |
lemon juice
fresh |
|
| Lemon frosting | |||
| 1 ½ | cups |
powdered sugar
|
|
| 1 ½ | tablespoons |
butter
or margarine |
|
| 1 | dash |
salt
|
*
|
| 1 | x |
lemon zest
of 1 lemon, grated |
*
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | x |
water
|
*
|
| Lemonzested strawberries, optional | |||
| 1 | x |
lemon zest
of 2 lemons, grated |
*
|
| ¼ | cup |
sugar
or more, depending sweetness of strawberries |
|
| 2 | pints |
strawberries
washed,blotted dry, hulled, split lengthwise |
*
|
| 2 | tablespoons |
dark rum
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
cake flour
|
|
| 5 | ml |
baking powder
|
|
| 1 | dash |
salt
|
*
|
| 1 | x |
lemon zest
of 2 lemons |
*
|
| 177 | ml |
sugar
granulated |
|
| 177 | ml |
butter
or margarine, softened |
|
| 3 | large |
eggs
large |
|
| 5 | ml |
lemon extract
|
*
|
| 158 | ml |
powdered sugar
|
|
| 79 | ml |
lemon juice
fresh |
|
| Lemon frosting | |||
| 355 | ml |
powdered sugar
|
|
| 23 | ml |
butter
or margarine |
|
| 1 | dash |
salt
|
*
|
| 1 | x |
lemon zest
of 1 lemon, grated |
*
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
water
|
*
|
| Lemonzested strawberries, optional | |||
| 1 | x |
lemon zest
of 2 lemons, grated |
*
|
| 59 | ml |
sugar
or more, depending sweetness of strawberries |
|
| 946 | ml |
strawberries
washed,blotted dry, hulled, split lengthwise |
*
|
| 3E+1 | ml |
dark rum
|
|
Directions
Sift flour, baking powder and salt onto piece of wax paper.
Set aside.
Combine lemon zest and granulated sugar in blender or food processor.
Grind until lemon zest is almost as fine as sugar.
Cream butter and lemon sugar in mixer bowl until light and fluffy.
Add eggs, 1 at a time, beating until smooth and flowing.
Add lemon extract.
Mix to combine (curdled appearance is fine).
Add sifted dry ingredients.
Mix until smooth.
Transfer to greased 8½-inch springform pan.
Smooth surface with spatula.
Bake at 325 degrees on center rack of oven until lightly colored and wood pick inserted in center comes out clean, about 35 minutes.
Prepare glaze by mixing powdered sugar and lemon juice.
Place hot cake in pan on cooling rack and brush surface with glaze immediately.
Let glaze run down sides of cake. Gently rotate pan to distribute drippings evenly. After all glaze is applied and seems absorbed, carefully remove springform rim. As soon as cake seems cool enough to handle, about 10 minutes, transfer to platter with long spatula. (Aluminum cake pans can affect lemon flavor.) Let cake cool completely. Spread Lemon Frosting on cooled cake. Serve with Lemon sherbert and Lemon-Zested Strawberries. Makes 1 (8½-inch diameter) cake, or 8 servings. LEMON FROSTING: Combine powdered sugar, butter, salt, lemon zest and juice. Add few drops water for smooth consistency, if necessary. LEMON-ZESTED STRAWBERRIES: Combine lemon zest, sugar, strawberries and rim in plastic food bag. Secure bag. Shake bag gently to coat strawberries. Refrigerate 4 hours, turning bag occasionally.
