Lemon Cake (From Scratch)
"from Movie Menus: Recipes for Perfect Meals with Your Favorite Films by Francine Segan"
photo by Chef MavRad
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
1 cake
- Serves:
- 6
ingredients
-
Cake
- 8 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 2 tablespoons granulated sugar
- 4 large eggs, separated
- 1 lemon (juice of and zest of)
- 2 tablespoons baking powder
- 2 cups all-purpose flour
- 1⁄4 cup milk, at room temperature
-
Glaze
- 1 cup confectioners' sugar
- 2 tablespoons fresh lemon juice
- 1 lemon, zested
- candied violet (optional)
directions
- Preheat the oven to 375 degrees. Butter and flour a 9-inch round pan and set aside.
- In a mixing bowl, using an electric mixer set on high speed, blend the butter and the 1 cup granulated sugar together until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, mixing well after each addition. Add the lemon juice, zest, and baking powder and mix well.
- Slowly stir in the flour and milk. Mix on low speed until combined.
- In another bowl, whip the egg whites with the electric mixer set on high. When the egg whites begin to get frothy, sprinkle with the 2 tablespoons granulated sugar. Continue beating until the egg whites form soft peaks.
- Gently stir about one-quarter of the whites into the cake batter to lighten it. Fold in the remaining whites until just combined, being careful not to overmix. Pour the batter into the prepared pan and bake for about 30 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool on a rack in the pan for 10 minutes, then invert onto a serving platter and allow to cool completely.
- To make the glaze, whisk together the confectioners' sugar and lemon juice until smooth. Pour half of the glaze over the top of the cooled cake, allowing it to drip down the sides. Allow the cake to stand for 10 minutes, then top with the remaining glaze.
- Garnish with the lemon zest and candied violets, if using, and serve.
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Reviews
-
Had already started the recipe when I read the reviews saying it was dry. Also in what universe would you put 2 tablespoons of baking powder? So I changed a few things: increased milk to 1/2 cup, decreased flour to 1 1/2 cups, decreased baking powder to 2 TEASPOONS. Put baking powder and 1/2 teaspoon salt into flour. Whipped the egg whites first and set aside. Creamed butter with sugar, beat in egg yolks, lemon juice and zest, and milk. Mixed in flour until just combined, then folded in whipped egg whites. Baked in a BUNDT pan for 30 minutes +- at 350 degrees, not 375. Glazed with the icing and was very good. -
Tried this lemon cake for the first time and was not satisfied. The taste of the cake itself was good but it was way too dry. Going to decide if I want to play around with the recipe to get it more moist or just try another recipe all together. My rating 3/5 stars. -
The cake was absolutely dry and very dense. Would not recommend. -
It came out perfect exactly as shown in the recipe. It was just like a pound cake. I made lemon butter and cream cheese frosting. DELCIOUS. Will make again. Wish I took a photo, but the family dove in too fast. -
Followed the recipe EXACTLY! only to find it running out of my one 9" cake pan, all over my gas oven, making the whole house stink. THEN I read the reviews only to find one person fiddled with the portions & baked it in a bundt pan....if only I could've thought of that he bundt pan! I was thinking, too, that 2 Tablespoons of baking powder was a lot. Guess I should've listened to my inner voice! I haven't finished baking it but now I'm praying it's not dry like everyone said in their reviews here. I've never written a re ice review but think it's important to warn folks that this recipi is incorrect!!! I'll read the reviews before trying an online recipe again! & now to see how the cakes going to turn out for my son's birthday party...
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