Yesterday, I decided to try a new lemon cake recipe on the spur of the moment. I have tried to make lemon cake several times in the past, and it always came out too dry; the taste of lemon wasn't sufficiently pronounced, either. Well, let me tell you, this recipe isn't only the simplest I could find, it's also very, very satisfyingly lemony. You will need:
1.5 cups flour
1 cup sugar (reduced from original recipe) + 1/4 cup for the syrup (again, reduced)
3 eggs (I used 4 small ones)
2 large lemons, as fresh and juicy as you can get
1/2 cup oil - you can replace it by butter if you wish, of course
A pinch of salt
3 tbsp. water (if the batter seems too thick)
Grate the lemon peel, making sure you only take off the yellow part. Juice the lemons.
Mix flour, sugar, salt and baking powder, and add the eggs, oil, lemon peel, half of the lemon juice, and water if it's needed. Keep the other half for the syrup. Line a pan with baking paper, pour the batter in, and put in the oven. Bake at medium heat for about 30 minutes, or until knife comes out almost dry from the middle of the cake. Don't overbake!
While the cake is baking, make the syrup. Mix 1/4 cup of sugar with the second half of the lemon juice in a small pot and heat, stirring often, until the sugar has melted. The syrup comes out rather runny.
Once the cake is baked, take it out of the oven at once and poke some holes in it (with a fork, for instance). Then pour the syrup over the hot cake, trying to spread it as evenly as possible. Let it sit and cool for a while before serving.
I'm sorry, but I was too lazy to whip out the camera before the cake was gone. If you like lemons, you will enjoy it! I plan to try re-making this same recipe with oranges, when they are in season, and then maybe I can reduce the sugar even more.