I made this cake last night and it's soooo good. It was so good that I let Mari try some, breaking our no sweets until she knows what she's missing rule. So much easier than making lemon bars from scratch, it really hits the spot if your in a lemon kind of mood. I was in a fruit kind of mood, but we had no fruit except strawberries... Kind of a cross between pudding and cake, it's wonderful with whipped cream or strawberries.
Lemon Syrup
Combine and let sugar dissolve:
1/4 cup lemon juice
1/4 cup sugar
Lemon Cake
3/4 cup butter, at room temperature
1 cup sugar
1 1/2 teaspoons grated lemon peel
2 large eggs
3/4 cup all-purpose flour
1 tea. baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees.
Butter an 8-inch square metal baking pan.
Cream butter, sugar and lemon peel until fluffy. Add eggs, then dry ingredients.
Pour the batter into pan and bake about 25 minutes.
Placing the pan on a rack, poke holes in the top of the cake and spoon over the lemon syrup, allowing it to soak in. Cool completely (we ate some before it was all the way cooled, and I prefer it slightly warm).
Adapted from Aunt Dimity and the Deep Blue Sea by Nancy Atherton.
