The Ancient Romans had great regard for the lemon, due to its many uses and healing properties, as well as for its beauty, which enhanced the appeal of their lavish gardens. Lemons grow in sunny Myrtle Beach, and if you’re lucky enough to have a tree or two, you’re sure to delight in this recipe all the more as you reminisce about bygone centuries. This recipe may err more on the side of indulgent rather than medicinal, but we celebrate the philosophy that balance in all things is the key to happiness.
This lemon cake just may be the most lemony-tasting one you’ve ever had. The secret to its incredible, tangy flavor lies in the syrup drizzled on at the end. If lemon is your flavor d’choice, then be sure not to skip the topping. Serve with lavender tea for an afternoon treat that mirrors the perfection of our sunny April weather.
Ingredients
2 lemons
1 stick, ½ cup unsalted butter, softened
3/4 cup sugar
¼ tsp sea salt
2 large eggs, beaten
¾ cup all-purpose flour
¼ cup + 2 Tbs milk
3 Tbs sugar, for topping
Directions
Preheat the oven to 325 degrees. Grease and line an 8-inch loaf pan with parchment paper, set aside.
Grate the lemons and reserve the rind, being careful not to include the white bitter pith. Juice one lemon and combine with the 3 Tbs sugar; set in a warm place to create a syrup and set aside.
Cream the butter with the rest of the sugar and salt until fluffy, and add the eggs gradually, beating thoroughly to combine. Stir in the lemon rind and flour, then beat thoroughly for 3 minutes or so. (The longer you beat, the softer the cake.) Add the milk, then beat again.
Pour the cake into the pan and bake for 50-60 min. It is done when the cake springs back when gently pressed. Immediately prick the top with a fork or skewer and pour the lemon juice syrup all over the top. Cool in the pan.
