Despite the fact that the first time Jaime and I made this it was the dead of winter, I think this cake makes a good summer dessert. It has a fairly short bake time as far as cakes go, its intense lemon flavor is refreshing, and it pairs well with fresh berries and ice cream.
Lemon Cake adapted from 500 Cakes by Susannah Blake
- 9 Tablespoons butter
- 2/3 cup sugar + 6 Tablespoons sugar
- 2 eggs
- 1 lemon
- 1 cup self rising flour or 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt
I preheated the convection oven to 325 degrees Farenheit. I lined a 9″ round springform cake pan with waxed paper.
I beat the butter and 2/3 cup sugar together using an electric hand mixer until creamy. I beat in the eggs, one at a time. I grated the lemon zest into the butter, sugar, and egg mixture and stirred the zest in. I folded in the flour. I poured the cake into the prepared pan and spread the batter evenly in the pan. I baked the cake for about 20 minutes until a toothpick inserted into the center of the cake comes out clean. I pricked the cake all over with the toothpick.
I juiced the lemon and added 6 tablespoons of sugar to the juice. I poured the mixture over the warm cake and let the cake cool before removing the cake from the pan and cutting it into slices.