Prep 20 mins
Cook 25 mins
Got this recipe from King Arthur Flour site and knew I had to try it. I ordered the lemon bits and lemon powder from KAF but I think you could easily sub grated lemon and lemon juice for the same effect. I liked it best served warm, It came out tangy, light with burst of lemon goodness. So for you lemon lovers out there - I think you'll enjoy.
- 1 cup all-purpose flour
- 2⁄3 cup sugar
- 3 tablespoons lemons, bits
- 2 tablespoons lemons, powder
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons dry buttermilk
- 4 tablespoons melted butter
- 2 eggs, large
- 1⁄3 cup milk
- 1 1⁄2 cups hot water
- 3 tablespoons butter
- 1 tablespoon all-purpose flour
- 3 tablespoons lemons, powder
- 1⁄2 cup sugar
- Preheat oven to 350.
- Lightly grease six individual 1 cup bakers.
- Whisk together flour, sugar, lemon bits, lemon powder, baking powder, sald and buttermilk powder.
- In separate bowl, whisk the melted butter with eggs and milk.
- Stir liquid ingredients into dry ingredients.
- Scoop batter into prepared bakers.
- Whisk together cornstarch, flour, lemon powder and sugar.
- Whisk liquid ingredients into dry until thoroughly combined.
- To assemble cakes:
- Slowly divide sauce amonth bakers; it may take some time to settle, but you'll use it all.
- Bake cakes for 25-30 minutes, until they're lightly browned and beginning to shrink away from edges of pans.
- Cool for 5 minutes before serving.
- To make in a 9" round pan instead of individual bakers, prepare a directed, spooning batter into lightly greased pan, then very gently drizzle the sauce on top. Bake for about 35 minutes until lightly browned. Serve right out of pan.