Tuesday, October 9, 2012
Betty Bossi's Lemon Cake
This is one of the easiest, no-fail cakes I have ever made. I've been making this cake since I've been young enough to "help" in the kitchen. This is one of my family's favorite cakes and usually one that never lasts too long in the house. The recipe comes from Betty Bossi and is called a Getränkter Zitronenkuchen. This just means a soaked lemon cake, but I never really cared for the soaked aspect of the cake. The original recipe calls for an icing sugar and lemon juice mixture to be poured over the cake. I always found it to be too much and it overwhelms the flavor of the otherwise perfect lemon cake.
This lemon cake is moist and flavorful. It will last about 3 to 4 days if you store it in an airtight container. When zesting the lemons, try not to peel too much of the white pitch (in between the yellow peel and lemon flesh) since it has a bitter flavor. I usually snack on this cake throughout the day, but it also makes a great dessert to serve with tea and coffee if you don't want to make anything too difficult. If you want to make it look a little fancier, serve it with a dollop of whipped cream.
Recipe from Betty Bossi Backbuch
250 grams sugar
250 grams butter, at room temperature
2 lemons, zested
2 teaspoons fresh lemon juice
250 grams flour
2 teaspoons baking powder
1/4 teaspoon salt
Preheat your oven to 350ºF/180ºC. Grease a loaf pan, bundt form, or springform. In a bowl, cream the sugar and butter until pale and fluffy. Mix in the lemon zest, juice, and eggs. Combine the flour, baking powder and salt, and stir into the wet ingredients.
Pour batter into your prepared cake form. For a springform, bake for 35 to 45 minutes. For a loaf pan, bake 50 to 60 minutes. For a bundt, bake for 25 to 35 minutes. The cake is ready when golden and an inserted toothpick comes out clean. Pin It Now!