![\"\"](\"https:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2018\/12\/lemon-cake-1.jpg\")
<\/a><\/p>\nI 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.<\/p>\n
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.<\/p>\n
Here’s what I came up with:<\/p>\n
1\/2 stick butter
\n1\/2 cup sugar<\/p>\n
1 egg
\n1\/2 cup flour
\njuice and gratings from 1 lemon
\n1\/4 cup cream
\n1\/2 teaspoon baking powder
\n1\/2 teaspoon nutmeg
\n1\/2 teaspoon turmeric (for color)<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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 … Continue reading “A smaller take on lemon cake”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-14850","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/14850","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14850"}],"version-history":[{"count":6,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/14850\/revisions"}],"predecessor-version":[{"id":14863,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/14850\/revisions\/14863"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14850"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14850"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14850"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a><\/p>\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"