Thursday, March 18, 2010

the missing piece

"The missing piece sat alone... 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.

While the cake is still hot, prick the top all over with a fork. Pour topping over cake. Let it cool in the pan. Top will appear crystalized and get nice and crunchy.

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