It’s almost Sunday. The last Sunday of June  we celebrate Brother’s Day in our family.   Last week we tried and loved a cake with lemon mousse and while still in the mood for a lemony dessert, Vicky posted  a super lemon cake recipe that she she found in delicious (not posted on line).  Here’s my slightly modified version of it.  In the photo, the cake looks dark because I used whole wheat flour and because I overcooked it in a dark pan. If you use white flour and a regular  pyrex for coffee breads, expect a yellower shade.

Recipe

Ingredients

• 2 lemons
• 250 grams butter
• 300 grams sugar
• 4 eggs
• 300 grams flour
• 2 teaspoons baking powder

Ingredients for the icing (optional)

• 200 grams cream cheese
• 2 cups confectioner’s sugar
• 1 tablespoon lemon juice

How to make: Wash the lemons well. Keeping the skin on, cut them in 8 pieces or so and remove the seeds. Use a  food processor to chop the lemons.  Set aside. In a mixer, beat the butter with the sugar, then the eggs, until you get a nice thick cream. No less than 5 minutes. Add the chopped lemon, beat a bit more.  Finally, add the flour and the baking powder. Beat a bit more and you’re done.  Pour the batter in a buttered baking pan and cook in pre-heated 360F/180C oven for about an hour or until a toothpick comes out clean. Done!

To make it most festive, I made some  creamy icing. I got the recipe  for the lemon  icing from yupi.gr and it came out really good. Beat the cream cheese (at room temperature) with the confectioner’s sugar and lemon juice until nice and smooth.  Add the icing on the lemon cake as you like it. I played with my cake decoration utensils as you can see in the photo.  It would be fun to add lemon zest on top.