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{pretty, happy, funny, real} ~ Excuses and lemon cakey things.

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~ Capturing the context of contentment in everyday life ~Every Thursday, here at Like Mother, Like Daughter!
 
{pretty}
 
{happy}
I love lemony things, don’t you? So when I saw lemon “brownies” on Margo’s Pinterest board (Margo, a long-time reader whose blog I also enjoy, and I spend a lot of time re-pinning each other’s pins — from what I can tell, she’s my Mennonite alter ego), I made them instantly.
But I changed them up just a little. This is my recipe, based on this one found here (I mixed them up differently and I added the baking powder). And very excellently lemony, tender, and cakey it is.
Lemon Cakey Things, Like Mother, Like Daughter

For the cake:

3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
2 large eggs
zest of a lemon
1 tablespoon lemon juice
3/4 cup all-purpose flour
1/2 tsp. baking powder
Preheat the oven to 350°F. Butter (using the wrapper of the stick of butter, of course) an 8 x 8 pan or an 8″ round cake pan. I actually used a small pyrex pan that is not a square or a circle, because that is what I have. If I hadn’t already had some cake on a plate from the other day, I would have doubled this recipe and that is what you should do. I have now tested it for you and it’s fantastic, so go ahead. Then you will need a lasagna-sized pan, 9 x 14 -ish.
Cream well the butter, sugar, and salt. For a lighter texture, go ahead and melt the butter, cool it a little, and then beat in the sugar and salt. Beat in the eggs, lemon juice, and lemon zest. Add the flour and baking powder and mix well but don’t over-beat at this point.
Bake for 25 minutes or until just browned and springy in the pan. Spread the glaze over the top — you should let the cake cool first, of course, but I didn’t*– we could barely wait until the whole thing was cool before eating! Enjoy with your tea!
For the lemon glaze: 
1/2 cup powdered sugar
1 tablespoon lemon juice
zest of another lemon (but if you don’t have two lemons, it’s fine without)
Mix well and spread over the (hopefully cool but don’t worry if not) cake.
{funny} 
I love when she crosses her legs like this — so elegant.
{real}

We’re working on moving this blog over to where it will be easier to organize and have its own URL.

Naturally, we are not doing this in any reasonable sequence or with any sort of master plan.

To you, everything seems exactly as it was, right down to the desultory posting. To us, it’s a bit frantic.

In the ideal world, you wouldn’t even notice — it would just happen.

And indeed, you are not noticing.

What’s to notice?

We have an awesome vision (very different from a plan), but of course are executing while running out the door to teach a class, get to the Commissary before the “hordes” descend there, and/or proofing a manuscript. That’s life, right?

So stay tuned. Bear with us. You probably can look forward to things being a bit easier to find, after an initial uproar, after no discernible activity.

We promise chickens in the header, so don’t fret yourselves!

*I have now made this several times and I have found I prefer the glaze when it goes on the warm cake. Try it that way!

 

Comments

  1. Oh, those lemon things are delicious! I used gluten-free flour (added 1 tsp xanthan gum) and substituted light-tasting olive oil for the butter to meet my family’s needs; and wow, they turned out great! And they use so little flour (which is darn expensive when it has to be gluten-free!)! A definite keeper.

    Reply

  2. I love reading the hours and would really like to give this book to my sister in law if I win it who is Catholic, I am Greek Orthodox – a close cousin! :)
    I love your website, wish I had found you 10 + years ago -as my youngest are 13 yrs old and I could have used all your wisdom & advice then. I’m a fledgling beginner knitter and you have inspired me — my goal is to be able to knit socks to send with each of my kids when they go off to college – I figure its like a hug from MOm, for your feet!! xoxo

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