We had the most marvelous evening with friends last night. So much needed that even as we were walking from the car to their front door, I was already giggling -- even BEFORE I had the wine -- and I daresay I have not giggled in a few days. We opened the bottle of the Little Black Dress wine that I mentioned the other day/week/whatever, and I must say it went down quite nicely. We had lots of laughs and lots of strategy talk and lots of gossip. Just.about.perfect!!!!
My friend Chris claims to not be much of a baker, but she served us some delicious lemon cake. Her only problem with it is that she says it's not rising as much as it should. This is her third try, and she was about to throw away the recipe.
That's my crappy Blackberry photo of it. It's out of focus, but it tasted REALLY GREAT. Very lemony and almost shortbready for the cake part -- couldn't be better, in my book. But she'd like it to look more like it looks in the photo in the magazine where she got the recipe -- it is considerably thicker in that photo. She said she tried new baking powder and baking soda, with no change.
I told her no, don't throw away the recipe! It was really too delicious. Let me see if some of the master bakers who read my blog can try it and see if it works out, or if indeed there is a mistake in the recipe. (Recipe appears in Victoria magazine, September 2002)
Here it is:
Meyer Lemon Cake
1 1/2 sticks softened unsalted butter
1 c. sugar
2 large eggs
1 T. Meyer lemon zest
3 T. Meyer lemon juice
1 t. vanilla or lemon extract
1 c. unsifted all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/8 t. salt
1/3 c. sour cream
For the decorative icing:
1 c. confectioners' sugar
1 1/2 to 2 T. fresh lemon juice
Preheat oven to 350F. Butter a deep 9-inch cake pan or coat it with vegetable cooking spray.
In a bowl with an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well. Beat in the lemon zest, lemon juice and vanilla extract. Into another bowl, sift the flour, baking powder, baking soda, and salt. Add the dry ingredients to the liquid, stirring until well incorporated. Stir in the sour cream and blend well.
Transfer the batter to the pan and bake for 30-40 mins. or until a cake tester inserted in the middle comes out clean. let cool in the pan for 5 mins. and invert it onto a rack to cool completely.
Make the icing: Into a bowl, sift the confectioners' sugar. Add 1 1/2 T of the lemon juice and stir the mixture until smooth and glossy, adding more lemon juice if necessary. Drizzle the icing over the cake and let dry before serving.