Lemon Cake!


What do you do when someone dumps a most of a 5 pound bag of on-the-way-out lemons on you?  Some would say “make lemonade” but that seems so mundane.  I say, “let’s make cake and eat it, too!”  There were close to 1 dozen lemons in the bag, and I needed to zest and juice them quickly, before they all spoiled.  As I was juicing, I noticed that a few (actually, a LOT) of the seeds had sprouted inside the lemons.  So, being the crazy garden gal I am, I found a pot and planted an entire lemon half with its sprouting seed(s).  We shall see if the seedlings do anything.  I’m not optimistic, but you just never know until you give it a try, you know?

This cake was a big hit with Hubby and Stepdaughter #2.  In fact, they were the ones that took the cake out of the bundt pan and iced it while I took Stinker for a walk tonight.  Now that’s teamwork!


Lemon Cake

2 cups flour, plus a couple tablespoons for dusting the pan

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons cornmeal

1 1/4 cups sugar

4 tablespoons butter, softened

4 tablespoons cream cheese, softened

3 eggs

1 cup buttermilk

2 tablespoons lemon zest

2 tablespoons lemon juice

Grease a bundt pan with cooking spray or butter, then sprinkle a couple of tablespoons of flour in the pan and shake it around, coating all the sides.  Set aside.

Combine the flour, baking powder, baking soda, salt, and cornmeal in a medium bowl.

In a stand mixer, combine the butter, cream cheese, and sugar.  Mix on medium-low speed for about 5 minutes, until everything is well combined.  Scrape down the sides with a spatula if necessary.  Add the eggs, one at a time, while the mixer is on low.  Then alternate adding the flour mixture with buttermilk, with mixer running on low, until all ingredients are incorporated.  Stop mixer to scrape down sides, then add the lemon zest and juice and mix together.  Pour batter into greased pan and bake at 350 for 30 minutes*, or until top is set and lightly browned.  Cool in pan completely before turning out onto a platter.

For the icing, I used some leftover white chocolate cream cheese frosting I had made last week for cupcakes.  I had about 2/3 cup of icing to which I added 1 tablespoon lemon zest and about 2-3 tablespoons lemon juice.  I didn’t want the icing to be quite like a glaze, but I also wanted it to be a little runnier than a cupcake frosting.  Use your favorite frosting then add the lemon zest and juice to make it the consistency you want.

*I cooked this in my solar oven for a couple of hours this afternoon, but smoke and haze moved into the area and the oven just wasn’t hot enough to complete the baking process.  I had to finish cooking it for about 18 minutes in the oven, so the oven time listed above is approximate.  Use the “smell test” and check for doneness with a toothpick.

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