Lemon Gateau - cake

from Victoria Pearson’s ‘Citrus: Sweet and Savory’ Cookbook.  

This is quick and easy to make and...incredibly lemony.  

 

2/3 cup unsalted butter, room temperature

3/4 cup granulated sugar

Zest and juice of 3 lemons

2 eggs

3/4 cup all-purpose flour

1/2 teaspoon baking powder

2/3 cup confectioners' sugar

 

Optional: Add 2-3 Tbsp. candied ginger, finely chopped...or serve over cake.

 

Preheat oven to 400 degrees. Butter a 9-inch round springform pan, then dust with flour and tap out excess. 

 

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium speed until light and fluffy. Slowly pour in one-third of lemon juice and then add eggs, one at a time, and continue to beat until well combined. Add flour and baking powder and continue to beat until a thick, smooth batter forms. Using a rubber spatula or wooden spoon, fold in two-thirds of lemon zest until evenly combined. (Add candied ginger at this time).  Pour batter into prepared pan. 

 

Bake cake until a thin wooden skewer inserted into the center comes out clean, about 20-25 minutes. Transfer to a wire rack and prick top of cake all over with skewer. 

 

In a small bowl, whisk together confectioners' sugar and remaining lemon zest and juice. Pour glaze over cake and allow to sit 10 minutes. Remove cake from pan, slide it onto a plate.  It can be served now, or it is best made the day before.

I serve it with candied ginger on top and honey yogurt.