....it learned to hide from the hungry ones."
(props to Shel Silverstein)
Lemon Drizzle Cake
Adapted from Sweet Treats Just Like My Mother Used to Make by Linda Collister
1 stick plus 2 tablespoons unsalted butter, room temperature
2/3 cup cane sugar
2 large eggs
zest of 1 meyer lemon
1 cup flour
2 tsp baking powder
Crunchy Citrus Topping
4 tbs cane sugar
Freshly squeezed juice of 1 lime
Juice of 1/2 lemon
Heat oven to 350°F.
Mix together flour and baking powder.
In separate bowl, beat the butter and sugar together till creamy. Beat in the eggs, one at a time. Add lemon zest. Fold the flour into the mixture until well combined.
Spoon the batter into buttered pan (I used a springform. 8x8-in pan good, too). Smooth it out. Bake for about 15-20 minutes, pending on pan size, until golden and a skewer inserted in the center comes out clean.
Meanwhile, make topping by combining sugar and juices together.