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.
- 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.
I LOVED the Lemon bread!!!!!!!!!!!!