Featured Video Recipe - Lemon Frosted Lemon Cake

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This Lemon Frosted Lemon Cake is one of my favorite pound cakes. It is a sweet and buttery cake with a moist yet dense texture. As its name implies, it has a tangy lemon flavor that comes from adding both lemon zest and lemon juice to the cake batter. To further enhance the lemon flavor, the cake is frosted with a simple lemon frosting. This frosting is made by combining powdered sugar with freshly squeezed lemon juice and what I like about it is how it dries to a hard and crusty glaze. A lovely cake on its own with a hot cup of tea or coffee. Recipes for this lemon cake are often found in English cookbooks. Arabella Boxer has a recipe in her wonderful book Arabella Boxer's Book of English Food which is about British foods served before WWII. Another similar recipe can be found in Jane Pettigrew's The National Trust Book of Tea-Time Recipes which pays tribute to present day tea rooms in the United Kingdom. And the late English food writer, Jane Grigson, has a recipe in her excellent book Jane Grigson's Fruit Book. This book covers a wide range of fruits, and besides recipes, she gives us a little history on each fruit. When you make this Lemon Cake, always use lemons that are fragrant with brightly colored oily yellow skins. If you can, use organic lemons. Lemons consist of a yellow outer rind (skin) and this is where most of the lemon's wonderful tangy flavor is located. Before removing the outer rind (zest) make sure you wash the lemon thoroughly (soap and water is best). And when removing the zest do not remove the white membrane (pith) that is underneath as it is very bitter tasting. If you like, you can make this cake into a Lemon Poppy Seed Cake by adding about 2 to 3 tablespoons of poppy seeds to the batter. And you could make this Lemon Cake into an Orange Cake simply by replacing the lemon juice and zest with orange juice and zest. Continue to the Lemon Frosted Lemon Cake recipe page..... Let's get baking!! Stephanie Jaworski

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