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)
- Melt the butter and add the sugar. Dissolve it as much as possible in the butter.
- Whip the egg a bit then add it to the butter and mix.
- 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.
- Sift into a separate bowl the flour, baking powder and salt, then fold the butter mix into it.
- Bake it for about 30 minutes at 180℃ (about 350 degrees F) in a well oiled pan.
- While it is baking, juice the lemons and heat the juice. Add about 25g sugar (test for desired sweetness) and mix to dissolve it.
- 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:
1 tsp ベーキングパウダー
1/4 tsp 塩