Lemony goodness.

With mom back in Iowa, Dad's bach'ing it this week and weekend. Knowing that Dad's style tends to be on the minimalist when he's home alone, Jonathan and I headed out to the Harbor this afternoon. We picked up dinner from my favorite place: pita pizzas from Spiros. I brought homemade lemon cake for dessert - during halftime of the Seahawks game. So good.

I had been searching for a recipe to use with my maryann cake pan...and came up with the lemon cake above. It's a good, dense cake. The pan is designed to give you a "well" on top so you can fill it with jam, pastry cream, berries, whatever. I used lemon curd, fresh blueberries from the farmers market, and powdered sugar.

Next go around? I'll probably make it a bit lemony-er, with zest in the batter, and homemade lemon curd. So much easier once the chickens start laying eggs and I have fresh yolks to use! And I will definitely check the oven at 45 minutes instead of 50...a bit toastier than I'd normally bake.

Enjoy!

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The Lemon Cake
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, room temperature
3/4 cup sugar
1/4 cup fresh lemon juice
3 large eggs, room temperature
1/3 cup milk

The Glaze
1 tbsp fresh lemon juice
2 tbsps sugar

Topping
1 cup fresh fruit, chopped or sliced or fresh berries
whipped cream, lemon curd, pastry cream or pudding

• Preheat the oven to 350°F. Lightly grease an 8 1/2" maryann pan.
• To make the cake: In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
• Cream together the butter and sugar until light and fluffy. Add the juice and then the eggs one at a time, scraping the sides and bottom of the mixing bowl and beating well after each. The mixture may look somewhat curdled, but will smooth out with the addition of flour.
• Add the dry ingredients to the creamed mixture in 3 additions, alternating with the milk.
  Pour into the prepared pan, smoothing the top.
• Bake the cake for 50 to 60 minutes, or until it springs back when lightly pressed. Remove from the oven and let cool 5 minutes before turning it out onto a cooling rack.
• To make the glaze: While the cake is baking, make the glaze. Combine lemon or orange juice and sugar over low heat (or in the microwave), stirring often, until sugar is dissolved. Don't let it boil. Let glaze cool slightly before using.
• Brush glaze over warm cake, allowing it time to sink into the cake. Cool completely before filling with cream or pudding, and topping with fruit.