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Lemon Cake

November 18, 2012

When emptying my fridge (where all good ideas are born, desperation and limitations), I came across a lot of lemons. I found a recipe for lemon brownies.

Problem is that I don’t  like lemon bars (isn’t that the same thing as a lemon brownie?), so I added some baking soda and powder. What do we have now? Lemon cake! Superb! I added a lot, how fluffy of me.

Oh yea, did you know that 80% of the time I get my shoes in my shots? The magic of Photoshop crop. This was pretty good, way better than lemon pound cake. I am not a fan (nor am I able to make it apparently), but this is very light

  • 1 1/2 cups flour
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 10 tablespoons butter, melted & slightly cooled
  • 3 large eggs
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 14 oz. can evaporated milk
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons fresh squeezed lemon juice
  • 1 teaspoon packed lemon zest (from 1 lemon)

1) Preheat the oven to 350ºF. Butter a 9×13″ baking dish. 2) In a large bowl, whisk together the flour, sugar & salt. 3) In a separate bowl, whisk together the melted butter, sweetened condensed milk, eggs, vanilla, lemon juice & zest until combined. Mix the butter mixture into the flour mixture until well combined. 4) Spread the batter into the prepared baking dish and bake for 25-35 minutes until set and just golden brown. A toothpick inserted in the center should come out mostly clean. Let the bars cool slightly in the pan before powdering with sugar.

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