Spring Sweets: Light Lemon Cake!


By Lindsey Tramuta

As I walked down rue Montorgueil during lunch recently, I passed by a stream of pedestrians sporting sandals and sundresses, Bermuda shorts and polos to keep cool in the 80° April heat. Smoothies and fresh fruit salads in hand, everyone seemed to be celebrating summer’s early arrival. In turn, heavy, cream-filled, chocolate-covered creations that warm our souls (and thighs) during the winter begin to go unnoticed in bakery windows as people opt for lighter, more refreshing sweets.

That doesn’t mean your options are limited to ice cream, smoothies and fruit salad, however. Airy cakes can remain staples of your dessert repertoire even as temperatures rise.

One of my favorites is this Light Lemon Cake – not overly sweet, perfectly moist, with just the right punch of lemon.

What you’ll need

1 ½ sticks butter

cup cake flour

1/3 cup almond flour

½ teaspoon baking soda

½ teaspoon baking powder

1/8 teaspoon salt

1 cup granulated sugar

Zest of 2 lemons

1 tsp vanilla

2 eggs

2/3 cup sour cream

Powdered sugar (optional)

How to

Preheat the oven to 350°

Lightly butter and flour a round pan (about 9 inches, spring form if possible).

Mix together all dry ingredients in a bowl and set aside.

Using a hand or stand mixer, cream the butter and sugar until light and fluffy.

Add the eggs, one at a time. Make sure the first is well mixed before adding the second.

Add the vanilla extract and lemon zest to the egg and butter mixture.

Keeping your mixer on low speed, slowly add the dry ingredients to the egg and butter mixture.

Add in the sour cream at the end, give it a quick stir and pour the batter into the pan.

Bake on the center rack for 35-40 minutes or until a toothpick comes out clean.

Allow to cool on a wire rack before removing the cake from the pan.

*Optional: Using a sifter, sprinkle powdered sugar on top of the cooled cake before serving.

Lindsey Tramuta is a home & culture columnist for BitchBuzz and the creator of Lost In Cheeseland where she writes about food, love, life and obstacles in Paris. Follow her on twitter @LostNCheeseland.

Photo courtesy of Javier Garcia

POSTED IN: FOODHOME
Fri, 29 Apr 2011 21:55 (GMT+01)
2 Responses
1.

How much cake flour?

Jude Lutge
Fri, 29-Apr-2011 22:55 GMT
2.

Ah! Looks like the actual quantity was neglected! It requires 1 cup cake flour!

Lindsey
Sat, 30-Apr-2011 07:00 GMT

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