This cake come from the NYT! It’s supper moist and easy! Next time I would use 2 c butter for the butter cream.
1 c unsalted softened, plus more for preparing the pan
3 c all-purpose flour
1 ⅓ c whole milk
¼ c fresh lemon juice
1 ¼ tsp baking powder
¾ tsp baking soda
1 tsp salt
2 c sugar
4 tsp packed finely grated lemon zest
4 large eggs, at room temperature
FOR THE BUTTERCREAM:
¾ c unsalted butter (1 1/2 sticks), softened
1 1/4 confectioners’ sugar
1 tsp finely grated lemon zest
4 to 5 tbsp fresh lemon juice
Make the cake: Heat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper, butter and flour the paper.
In a measuring cup with a spout, combine the milk and lemon juice. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar and lemon zest until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing for about 30 seconds after each. Scrape down bottom and sides of the mixer to ensure the mixture is well combined.
With the mixer on low speed, alternately add the flour mixture and milk mixture to the bowl in three additions. Mix until just combined, then use a rubber spatula to finish mixing the batter. Pour the batter into the prepared pan, smooth the top and tap the pan on the counter a few times to release any large air pockets. Bake for 35 to 40 minutes or until puffed and golden and a cake tester inserted into the center comes out clean. Cool the cake completely on a rack before frosting.
Meanwhile, prepare the frosting: Combine the butter, confectioners’ sugar, lemon zest and a pinch of salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then turn the mixer up to medium-high and stream in 3 tablespoons of lemon juice. Whip the frosting until very light and fluffy, about 5 minutes, adding additional lemon juice as necessary until frosting is smooth and spreadable.
Spread the frosting over the cooled cake and serve. Store leftover cake at room temperature, covered for up to 2 days.
This recipe brings all the goodness of spring into a simple and easy to prepare dish. Thanks Cooking Light for the inspiration. If you have the time and the inclination you can use fresh artichokes, I’m too lazy so I defrosted a couple bags of frozen.
1 lb frozen or canned baby artichokes
10 thin lemon slices
1 1/2 TBSP olive oil
1 lb asparagus, trimmed and cut into 2-inch pieces
2 TBSP butter, melted
4 TBSP chopped fresh flat-leaf
1 TBSP fresh lemon juice
1/2 tsp eash salt and pepper
1/4 c pine nuts, toasted
Preheat oven to 450.
In a rinmed baking sheet toss together artichokes, 1 TBSP olive oil and lemon slices. Arrange in a single layer. Roast for 20 minutes until the artichokes begin to brown.
Toss asparagus and remaining olive oil with the artichokes and roast 15 – 20 more minutes, stirring 2 or 3 times until asparagus is tender. Add butter, parsley, lemon juice, salt, pepper and pine nuts, stir to combine.