Sunday, May 07, 2017

Tart Lemon Cake with Fresh Lemon Frosting

I have been a part of a great online community on facebook called Michigan Tech Parents because my son is a student there.  Everyone is so supportive and I have made some new friends on the list.   Last weekend, the students came home for the summer, and parents were talking about the food they were planning on making.   One mom said she was making a lemon cake and I adore lemon, so I asked her for the recipe.   She kindly posted pictures of her handwritten recipe for me to try.  It was delicious.   I tweaked a few things, and here is how I did it:

Tart Lemon Cake

1 c. (2 sticks) butter, softened
2 c. granulated sugar
4 c. all purpose flour
1.5 t. baking soda
1 t. granulated salt
6 lemons
4 eggs
1 c. milk

Preheat oven to 350 F. Using a stand mixer, cream the butter and sugar.   In another bowl, mix together the flour, salt and soda with a fork.  Using a lemon zester (I love my Microplane) zest the lemons until you have 4 tablespoons. then juice the lemons.   I like to use a lemon squeezer for should have 1/2 cup.   If not, add water to make a half cup.   Divide the zest and juice in half and reserve the remaining for the frosting.     In a small bowl. whisk the eggs until the whites and yolks are well mixed, add 1/4 cup lemon juice, 2 T. zest and the milk and mix well.  

Add half the dry mixture and half the liquid to the the mixer bowl with the creamed sugar and butter, and mix well.  Scrape down the sides and add remaining dry mixture and and lquid.   Mix until well incorporated.   The mixture will be thick.  

Grease and flour 2 9" cake pans.  Using a spatula, divide the batter into both pans and vigorously tap the pans on the counter until level.   Bake for 30-35 minutes or until toothpick comes out clean.  Cool in the pan on a wire rack 15 minutes, then remove from pans and continue cooling on wire rack.

Fresh Lemon Frosting
(you will need to make 2 batches)

2/3 c. softened butter
9 c. powdered sugar
half of reserved lemon juice mixture
half of the reserved lemon zest
1 1/2 t. vanilla
1/4 c. milk (approximately)

In a stand mixer bowl, cream butter and sugar.   Add lemon juice and zest and mix until creamy.  Add enough milk to make a softer icing for piping,   Make up second batch.  Frost using a Wilton 1M tip as described in my other blog post.   It really is pretty easy.....I'm not a great cake decorator but the big tip doesn't require much precision.

I really liked this recipe....I think next time I make it, I'll make it with the cream cheese frosting in my other post.   Thank you fellow MTU parent Cindy for the inspiration!  My family loved this cake.  

1 comment:

Anonymous said...

Cynthia, here is the backstory to this lemon cake! My family is a pie family, not a cake family. I mean we even do pies in lieu of birthday cakes. Recently, a friend brought in the now famous lemon cake to share on the teacher's table. I couldn't resist temptation and well, two pieces later was begging for the recipe. Turns out she won the cake in a cake walk and with no one home but her husband and self she generously shared it. A few weeks later she brought me the recipe her friend (also a Cindy) hand wrote out to share. I made it as a welcome home for my son who still loves lemon bars above all other cookies.
cindy parent MTU class of 2018
PS I think more lemons would be excellent.