The thrill during the holidays is going through the process of making a list, deciding on an item and hunting for great deals - -but in as much as I would like to arm wrestle with another door buster shopper at the mall - -we just feel it's more practical to send gift cards so our family will have the flexibility of indulging to what they want most (and saves postage too!). We still have to fall in line at the counters but we have completed our Christmas shopping spree in less than an hour ....and gifts will be on its way tomorrow.
Today, one daughter is sick and doesn't really have an appetite for anything...I hope this lemon cake will cheer her up! Unlike a traditional pound cake, this version is fuller, yet moist! To make it even more special -- I placed a lemon glaze on top by combining 2 tbsp of confectioner's sugar, 2 tbsp lemon juice and 3 tbsp of whipping cream.
INGREDIENTS:
4 large eggs
1 1/3 cups sugar
1/8 tsp salt
Grated zest of 3 large lemons
1 3/4 cups cake flour
1/2 tsp baking powder
1/2 cup heavy cream
1 stick butter, meltedHERE'S HOW:
In a bowl, whisk together eggs, sugar and salt. Add in the zest
Place flour and baking powder over egg mixture. Mix well
Add heavy cream and butter. Blend
Bake at 350 degrees in an oiled loaf pan for 45-50 minutes
