Lemon Cake

We have been participating in a food co-op and love it (thanks to a great tip from a friend of mine in Colorado!).  Sometimes we get some random things and not wanting to waste any part of it, I come up with some creative things (thanks to google!).  So the last time we participated, we happened to get about 5 lemons.

Of course it would be simple to make lemonade or lemon water.  But you see I have recently purchased a fancy new KITCHEN AID food processor.  It is my very first machine of its kind.  I don't have a blender or any sort of gadget that is like this fantastic machine!  It is amazing what it can do.  I am not however getting paid to be the spokesperson suffice it to say if I ever break this one, I am happy to replace it with one of the same!  I LOVE IT! 

Anyway, I have these lemons.  I have a fancy new machine.  I have google.  I found several cake recipes but not any that were just what I was looking for.  So.... I stole, borrowed, manipulated, created my own.  And the cake is AWESOME.  It is by far the best lemon cake I have ever had.  The most unfortunate part is that lemon cake just screams SUMMER to me.... and we have snow! 

So after my challenging workout and a healthy dinner I can eat a piece of my cake and know it came from good ingredients and enjoy each bite!

Lemon Cake
Cake Ingredients

• 8 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 2 tablespoons granulated sugar
• 4 large eggs, separated                             
• 2 lemons (entire lemon puréed)                      
• 2 tablespoons baking powder
• 2 cups all-purpose flour
• 1/4 cup milk                                                   

Glaze Ingredients

• 3/4 bag confectioners' sugar
• remainder of lemon puree
• 2 tablespoons butter, melted

Directions:

Preheat the oven to 375 degrees. Butter and flour a 9-inch round pan and set aside.

Puree 2 lemons in a fancy food processer or the kind you have! 

In a mixing bowl, using an electric mixer set on high speed, blend the butter and the 1 cup granulated sugar together until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, mixing well after each addition. Add 3/4 of the lemon mess you just pureed and baking powder and mix well.

Slowly stir in the flour and milk. Mix on low speed until combined.

In another bowl, whip the egg whites with the electric mixer set on high. When the egg whites begin to get frothy, sprinkle with the 2 tablespoons granulated sugar. Continue beating until the egg whites form soft peaks. Gently stir about one-quarter of the whites into the cake batter to lighten it. Fold in the remaining whites until just combined, being careful not to overmix. Pour the batter into the prepared pan and bake for about 30 minutes, or until golden and a toothpick inserted in the center comes out clean.Allow the cake to cool on a rack in the pan for 10 minutes, then invert onto a serving platter and allow to cool completely.

To make the glaze, whisk together the confectioners' sugar, butter and remaining lemon pulp until smooth. Pour half of the glaze over the top of the cooled cake, allowing it to drip down the sides. Allow the cake to stand for 10 minutes, then top with the remaining glaze. 

My son & husband LOVE this.  I've given it to Espen for breakfast.  It is GREAT!  And I am not even kidding!!