The most important lesson that I have learned on this amazing cake baking journey has been that I love to bake cakes. The wedding is over, the summer is closing rapidly, and I am in the mood to bake cakes again. First up, a simple lemon cake. No electric mixer needed, just a couple of bowls, a wooden spoon or rubber spatula, and good ingredients. I used spelt flour which gives it a sweet, nutty, earthy flavor which lends itself well to your morning cup of coffee or tea. Wonderful for a mid afternoon snack as well. It has become my go to breakfast this week.
1 cup spelt flour (use unbleached all-purpose flour if you don’t have spelt)
1/2 teaspoon fine sea salt
1 teaspoon baking powder
2 large eggs
1 1/4 cups organic vanilla cane sugar (use plain organic cane sugar if you prefer)
1/3 cup whole milk
Zest of one lemon, organic preferred
4 Tablespoons unsalted butter, melted and cooled
Confectioner’s sugar for dusting
Grease and flour a 9″ cake pan. Line with parchment.
In a medium bowl, sift together the flour, salt, and baking powder, set aside.
In a large bowl, beat the eggs and sugar until pale and thick.
Add dry ingredients, alternating with the milk until everything is combined. (always start and end with the dry ingredients)
Fold in the lemon zest and then the butter.
Pour batter into cake pan and bake at 400 degrees for 25 to 30 minutes or until a cake tester comes out clean when inserted.
Let the cake rest in the pan on a cooling rack until cool. When cool, run a knife around the edge to loosen the cake, turn out onto a plate, dust with confectioner’s sugar and serve.
Note: I found this recipe in the book “In a French Kitchen” by Susan Herrmann Loomis.