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A smaller take on lemon cake

I haven’t been able to get lemon cake out of my head. I am working on the third novel in the Ursa Major series, and I just wrote the scenes in which Rose, the Scottish cook, sees Jake again. She wastes no time making one of Jake’s favorites — her lemon cake.

But it’s just me and the cat and the chickens right now, so what would I do with a huge cake involving six eggs and half a ton of butter and flour? I read a bunch of lemon cake recipes and came up with a recipe that uses only one egg, with the other ingredients similarly reduced. I wanted a dense cake, more of a pound cake. I wanted it to be very lemony, and I wanted nutmeg in it.

Here’s what I came up with:

1/2 stick butter
1/2 cup sugar

1 egg
1/2 cup flour
juice and gratings from 1 lemon
1/4 cup cream
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon turmeric (for color)

Follow the usual procedure for cakes. I used used a stand mixer. Cream the butter and sugar. Add the egg and beat the living daylights out of it. Add the other ingredients and beat just enough to mix it well.

I used the 4-inch spring-form pans that I bought for Scottish pies, in two layers. Bake the cake at 325 degrees until it passes the toothpick test. My pans and oven required about 29 minutes.

For the icing, I made a slurry of 1/4 cup of powdered sugar, the juice and gratings of one small lemon, and half a teaspoon of nutmeg. The icing was too runny and did not make a proper glaze, but I just didn’t want to add more sugar.

One Comment

  1. Karren wrote:

    Looks yummy. I’ve saved the recipe and will try it-after we eat those Christmas cookies up. Tried the walnut pate and it was delish! Thanks for sharing the goodness.

    Wednesday, December 26, 2018 at 9:54 am | Permalink

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