Tonight I'm going to "Salt Cafe", a hangout for 20-30s folks at a local church I've been attending, and since my chocolate chip cookies were a hit last week, I decided to bring another sweet treat for peeps to enjoy. Baked goods are one of the finest tricks to meeting new people and making friends. Plus it's just an excuse to exercise my baking arm. Earlier this week I got my April issue of Gourmet and while I perused it, I noticed an article on lemon-y desserts. The last recipe in the article, Lemon Glazed Butter Cake, caught my eye and I immediately folded over the end of the page. It sounded so simple and yet so delectable. Angels in heaven were singing "Make this recipe! Hark, the Lord, has spoken, bake this cake!". Okay, maybe that's not EXACTLY how it went down, but close enough. So, in case, this fine first day of spring harkens you into the kitchen, perhaps you should give this cake a go:
Lemon Glazed Butter Cake (April 2009 issue of Gourmet Magazine)
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
Rounded 1/4 tsp. salt
1/2 c. + 1 tbps. whole milk
1/2 tsp. vanilla extract
1 tbsp. lemon zest
1 stick unsalted butter, softened at room temperature
3/4 c. white sugar
3 large eggs, at room temperature
1 c. confectioners sugar
1/4 c. fresh lemon juice
Garnish: confectioners sugar, for dusting (optional)
1. Preheat oven to 350 degrees. Butter and flour an 8" cake pan.
2. Whisk together in a bowl, the flour, baking powder, and salt.
3. Whisk together in a measuring cup, the milk, vanilla, and lemon zest.
4. In an electric mixer, beat together the butter and sugar til its nice and fluffy - approx. 2 minutes.
5. One at a time, add each egg until combined.
6. On low speed, add flour in 3 batches, alternating with the milk mixture. You should begin and end with flour.
7. Pour batter into pan and tap the pan gently to release any air bubbles.
8. Bake until golden and toothpick comes out clean (30-40 mins).
9. Let cool in pan for 10 mins, then invert and cool on rack.
10. Whisk together until smooth, confectioners sugar and lemon juice - brush as much as you like onto cake. Cool completely.