This sunny cake is coauthor Victoria Pearson's go-to dessert. "I always have a surplus of citrus," she says, "and it's super-easy." The inspiration was an old French recipe that used oranges--but she swapped those out for lemons. "The sugar syrup you make with them soaks into the cake, so it's very moist and very aromatic," she says. It's delicious plain--but you can also top it off with a sprinkling of candied lemon slices for a bright finish to any dinner gathering. Recipe reprinted from Citrus: Sweet and Savory Sun-Kissed Recipes copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
- Servings: 6
Source: Martha Stewart Living, February 2016
- 2/3 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- Zest and juice of 3 lemons
- 2 eggs
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 2/3 cup confectioners' sugar
Preheat oven to 400 degrees. Butter a 9-inch round springform pan, then dust with flour and tap out excess.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium speed until light and fluffy. Slowly pour in one-third of lemon juice and then add eggs, one at a time, and continue to beat until well combined. Add flour and baking powder and continue to beat until a thick, smooth batter forms. Using a rubber spatula or wooden spoon, fold in two-thirds of lemon zest until evenly combined. Pour batter into prepared pan.
Bake cake until a thin wooden skewer inserted into the center comes out clean, about 25 minutes. Transfer to a wire rack and prick top of cake all over with skewer. Set aside.
In a small bowl, whisk together confectioners' sugar and remaining lemon zest and juice. Pour glaze over cake and allow to sit 10 minutes. Remove cake from pan, slide it onto a plate, and serve.