One afternoon a couple of weeks ago I was baking something for the blog when one of my daughters asked me to take her to the mall to buy a new cell phone. I said ok, let’s go. When we came home it was a little late, so I put on my apron and started preparing dinner. Later that night I took the dogs for a walk, but before leaving I took off the TWO aprons I was wearing!
That made me wonder; if I’m wearing two aprons now, was I wearing one when I went to the mall before? I guess I’ll never know…
Lately my memory is not what it used to be… That’s why I wasn’t surprise when noticed the recipe and photos of this amazing lemon cake waiting in a file to be published.
250 g. sugar
160 g. butter
160 g. flour
2 tablespoons powdered sugar
10 g. baking powder
Juice of 1 lemon
In a saucepan over medium heat, boil 1 whole lemon in plenty of water until soft. After this time, let it cool and triturate until a fine puree. Reserve.
In a saucepan over low heat boil 90 g. of sugar with the lemon juice. When the sugar has dissolved, add the powdered sugar. Reserve.
Beat the melted butter and mix with the remaining sugar until you obtain a spongy cream. Add the egg yolks and lemon puree. Beat the egg whites until stiff and add them to the yolks mixture, also add the sifted flour and baking powder, mix well.
Pour the dough into a previously greased rectangular pan, put it in the oven and bake for 45 minutes. After this time, cover with lemon glaze, let it rest for twenty minutes and unmold.
Adapted from the book “Heavenly delights“