SIMPLE LEMON CAKE RECIPE

Whole lemons are the base of this rich, citrusy batter. Precooking the fruit removes the pucker and makes for an intensely flavored cake.

Prep Time    : 20  mins

Total Time    : 1 hour

Servings      : 10

Ingredients

·         1/2 cup unsalted butter (1 stick), room temperature, plus more for pan

·         1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan

·         1/2 pound lemons (about 2), ends removed, cut crosswise into thin slices, and seeds removed

·         Coarse salt

·         1/4 cup fresh lemon juice (from 1 lemon)

·         1 1/2 teaspoons baking powder

·         1/2 teaspoon baking soda

·         1 cup granulated sugar

·         2 large eggs

·         1/2 cup buttermilk

·         1 teaspoon pure vanilla extract

·         Confectioners' sugar, for dusting

·         Raspberries and whipped cream (optional), for serving

INSTRUCTIONS

1.   Preheat oven to 350 degrees. Lightly butter and flour a 9-inch round cake pan (2 inches deep). In a medium saucepan, cover lemon slices with 3 cups water. Add pinch of salt, cover, and bring to a boil over high. Boil lemons, partially covered, until very tender, 15 minutes. Drain in a colander and transfer to a food processor, along with lemon juice; process until smooth. Set aside.

2.   In a small bowl, whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. In a large bowl, using an electric mixer, beat butter on medium, 2 minutes. Gradually add granulated sugar and continue to beat until light and fluffy, 3 to 4 minutes, scraping down bowl as needed. Add eggs, one at a time, beating after each addition.

3.   With mixer on low, gradually add flour mixture in 3 additions, alternating with 2 additions buttermilk. Beat in vanilla, then fold in lemon mixture.

4.  Transfer batter to pan and bake until deep golden brown and a toothpick inserted in center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in pan on a wire rack, 20 minutes. Remove cake from pan and let cool completely on rack. Dust with confectioners' sugar and serve with raspberries and cream, if desired.

Recipe from marthastewart.com

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