Let Us Eat Cake!

lemon-cake

January 31, 2017. 11th Day of the Coup

Sean Spicer says the Executive Order from Friday is to keep us safe.  Apparently it’s to keep us safe from a 5-year-old who was so dangerous that they isolated him from his family for several hours before they determined that maybe he was ok.

It’s also to keep us safe from a 75-year-old grandmother who has had her green card since 1997 and was coming to the US for medical treatment and was told she could not board the plane, but she died today so we should feel safer already.

This STUPID STUPID STUPID EVIL FUCKING STUPID MAN!

Ahem.

French Lemon Cake

This is a deceptively homely cake, a plain little cake, as you can see above. Looks like nothing. People ignore it at parties because there are always prettier desserts; they ignore it until someone who is flirting with a diet takes a little piece, grabs their best friend and shouts, “Oh My God, you have to try this!”

This cake is easiest to make in a food processor because the butter is incorporated while cold.

 1 or 2 fresh lemons                                                                2 eggs, Large

1/2 Cup granulated sugar                                                     1 Cup less 2 Tbsp flour

1 stick butter                                                                            1 tsp baking powder

Powdered sugar for the glaze.

Preheat Oven to 350°. Butter and flour the bottom and sides of an 8X8 pan.

Peel the lemon rind being careful to only get the yellow part of the rind. Put the steel knife in the work bow, and add the lemon peel. With the motor running slowly pour in the sugar through the feed tube. Process for about 20 seconds after all of the sugar has been added.  Cut the stick of butter into several pieces and drop into the tube with the motor running. Add the eggs one at a time, processing about 15 seconds or until the batter is smooth after each addition.

Fill a measuring cup with flour and remove 2 Tbsp. Stir in the baking powder and add the flour mixture, half at a time. Process 2 or 3 times or until the flour just disappears. You don’t want to over-process this cake and make it tough.

Bake for 25 minutes until light golden brown and springy in the center.

Let the cake cool on a rack for several minutes while you squeeze the lemon(s) and mix with up to a cup of powdered sugar. Prick the cake a bit with a fork and pour the glaze over the cake, helping it to get underneath by gently pulling it away from the sides just a tiny bit.

I would wait until the cake is cooled a bit before cutting it.

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