Lemon Cake

A neighbor with a lemon tree has been bringing me lemons for the past couple of years and I never know what to do with them.  I make tangerine liqueur and made lemon liqueur this year but still had some left over.

So I did a quick Google search, and found an easy recipe for Lemon Cake.  It’s a true lemon cake, meaning it tastes like lemon – nice and sour.  Anyway, I thought I’d post the recipe for anyone who may find themselves with an abundance of lemons. (Of course the recipe only uses 2 lemons!)

Read the recipe below. (In English and Japanese)

Lemon Cake

100g Flour
1tsp Baking Powder
1/4tsp Salt
100g Sugar
100g butter
1 egg
2 lemons

1. 1. Melt the butter and add the sugar.  Dissolve it as much as possible in the butter.
   2. Whip the egg a bit then add it to the butter and mix.
   3. Use a peeler or something to peel the lemons then mince the peel up in a blender.  (If you have a grater, that may do it as well.)  Add it to the butter & sugar then mix well.
   4. Sift into a separate bowl the flour, baking powder and salt, then fold the butter mix into it.
   5. Bake it for about 30 minutes at 180℃ (about 350 degrees F) in a well oiled pan.
   6. While it is baking, juice the lemons and heat the juice.  Add about 25g sugar (test for desired sweetness) and mix to dissolve it.
   7. When the cake is finished, poke holes in it with a fork, then spoon the lemon juice over it.

It’s good when still warm, but I like to let the juice set.  It’s great with a cup of tea on a nice quiet morning.  Give it a try and let me know how it turned out in the comments.

Below is the recipe I translated into Japanese for a colleague:

レモン　ケーキ

１００g 小麦粉
1 tsp ベーキングパウダー
1/4 tsp 塩
１００g 砂糖
１００g バター
１個 卵
２個 レモン

１。バターを溶かして、砂糖を入れて、できるだけ溶かす。
２。卵をかき混ぜてからバターに入れる。
３。レモンの皮をおろすかできるだけ小さく切って、バターに入れる。よく混ぜて。
４。別のボールで小麦粉、ベーキングパウダーと塩を混ぜて、ふるいまたは裏ごしにかけてからバターと混ぜて。

５。１８０℃のオーブンで３０分ぐらいやく。
６。焼いてる間、レモンの汁を絞って。温めて、役２５gの砂糖を入れて溶かす。（レモンが特に酸っぱい場合、砂糖を増やしてもいい）

７。ケーキが焼き終わったら、フォークで全面的にさして、レモン汁をかけて。

温かいうちに食べてもいいです。