Little Lemon Cake
This is the most delicate of desserts or afternoon tea accompaniment. It is subtle, zesty, citrus-y, sunshine goodness baked in a tin and served with a dollop of Chantilly cream, a fresh strawberry, or a tangy raspberry. It is all the sweet you need and lets the lemon carry the day, as any well-crafted dessert should. So channel your French simplicity, pour some Earl Grey, and go with the lightest lemon cake for dessert this summer. It is also super moist. It’s one of my favorites and you can whip it up in half an hour, so it makes the perfect last minute dessert if all you have in the fridge are lemons! 🍋🍋🍋
what you need
juice from 2 lemons
1-2 tablespoons lemon zest
1/2 cup almond flour
1 cup all purpose or cake flour
2 eggs
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon vanilla extract
1/4 cup whole milk (or Greek yogurt in a pinch)
1/2 cup sugar
1/2 cup (1 stick) unsalted butter
how to make it
Preheat oven to 350. Place a parchment paper sheet in the bottom of a 9 inch pan or grease the pan well with butter and a dusting of flour.
Cream slightly softened butter and sugar until very light and fluffy. Beat in eggs until just combined. Add vanilla, nutmeg, lemon juice, lemon zest, milk, and stir.
Stir in both flours and baking powder until just combined. Transfer mixture to cake tin and bake in the oven for 20-25 minutes, until the middle is just set. The mixture will be thick.
Top with fresh strawberries, fresh whipped cream, fresh raspberries, or a small dollop of vanilla gelato. You can also dust with powdered sugar just before serving. This is not an intensely sweet cake so the powdered sugar can sweeten it up a bit if it’s too tart.
The recipe sounds excellent. The picture shows what appears to be a good vegetarian dish, not lemon cake. What is the recipe for the pictured dish?
Joy
Yes, there was an image glitch this morning apparently. The lemon cake is great but the alternate image was of Dahl (Indian Lentil Stew). It is also great… recipe on the blog as well. 😊
Just as I posted my comment, the picture changed tio the lemon cake. I’m going to share this with Gordon who is the baker in our family.
[…] to try for a long time in keeping with my predilection for lemon things (like my equally as simple Little Lemon Cake). Pasta al Limone is an Italian classic (see notes below for short commentary on ‘Italian […]
[…] we were to have dessert, we were to make it from scratch – banana bread (recipe coming soon), lemon cake, peach melba, chocolate chip cookies. While I agree 100% with this philosophy, it may have […]
[…] you a recipe. So here it is. A recipe in the spirit of simplicity (oh, also, in that same vein, try my little lemon cake). This dessert is simple. It is exactly the kind of dessert we should be eating. I could eat it […]