I baked the BEST cake the other day. I know that this is not a cooking blog and that my beloved readers are accustomed to my slightly sad, too confessional, almost-at-a-crisis-but-not-quite posts. Guess what? You deserve a break today! If I wrote a food blog, it would be a baking blog, and that would be bad for all of us, but mostly for the size of my ass.
But I digress. We have this lemon tree in our yard that produces more lemons than our whole neighborhood could use. (I know. Totally annoying California problem. Even I hate me.) But I managed to make good use of about half a dozen of those puppies when I found this recipe.
I implore you to make this cake next time you’re craving something sweet. It’s insanely good and easy and almost caramelized on the outside when it’s fresh out of the oven. My house smelled incredibly good all afternoon. Then the dog farted and it smelled normal again.
Ingredients
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as a Bundt®).
2. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, alternating with flour, allowing each egg and portion of flour to blend into the butter mixture before adding the next. Stir lemon juice and zest into flour mixture until batter is just combined; pour into prepared pan.
3. Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean, 45 to 55 minutes.
4. Let it cool, flip it over and pop it out of the pan. Put a dab of icing or sprinkled powdered sugar on top. Eat half of it before anyone else gets home and blame it on the dog. Don’t use a knife for cutting while eating, because that’ll give you away. Rip off pieces like the animal you are.
Julie Barton 