Tuesday is International Cake Day - Let's Make Lemon Cake!

Tuesday is International Cake Day, so today seems like a great day to share my lemon cake recipe with you. Okay . . . the truth is I really do not need a reason to have cake because I do truly love cake . . . but even though I rarely eat cake, you might enjoy some, so what could be better than to share with you a  recipe for a lemon cake? I love lemon cake! It is moist, slightly tart and just flat yummie . . . 

Ingredients -

• 9 tablespoons butter
• 1 cup sugar
• 2 eggs, separated
• two lemons - or 3 tablespoons per lemon of bottled lemon juice (be sure to use 6 tablespoons for this recipe)
• 1 2/3 cups flour

Directions -

1. Grease and flour a 9-inch cake pan.
2. Preheat oven to 350°F.
3. Zest both lemons and combine with flour. Set aside.
4. Juice one of the lemons and dilute the juice with as much water.
5. Melt butter.
6. Combine sugar and butter in a mixing bowl.
7. Wait for mixture to cool slightly, then beat in the egg yolks.
8. Add half the lemon juice, then half the flour/zest mixture, and mix until almost incorporated.
9. Add the rest of the lemon juice and flour/zest mixture and mix until completely incorporated.
10. Beat egg whites to hard peak, then fold into batter.
11. Spread batter in greased 13x9 pan and place in oven for 35-40 minutes.
12. When cake is done, remove from oven and poke deep holes all over the top crust with a thin skewer.
13. Mix powdered sugar and lemon juice to make a glaze. Pour over cake.
14. Enjoy!

Fourteen steps to bliss on the day before International Cake Day for sure!