Quick Lemony Cake for Spring
I almost called this an Easter cake but it really is so much more versatile than that. It is bright and cheery and perfect for spring. Yes, my children ate it for Easter, but it honestly could be served nearly any time of year. The best part is that the batter comes together in one bowl, which makes it convenient for anyone short on time or interest in doing dishes. I also was able to enlist the help of my 4 year old in making it to begin with – a fun project for both of us! Here is the recipe if you need a fun, quick recipe for this spring and summer. Enjoy!
adapted from In the French Kitchen by Susan Herrmann Loomis
- 2 large eggs
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/3 cup whole milk
- 1 cup all-purpose flour
- ½ teaspoon fine sea salt
- 1 teaspoon baking powder
- Zest of 1 large lemon, or 2 Meyer lemonds
- 4 tablespoons unsalted butter, melted and slightly cooled
- Heat the oven to 400 degrees F. Butter and flour the inside of a 9-inch cake pan and set aside.
- In a mixing bowl beat the eggs, sugar, and vanilla until pale yellow. Then sift in the flour, sea salt, and baking powder, alternating with the milk. Stir well after each addition until the batter is smooth. Then stir in the butter and zest.
- Transfer the batter to the prepared pan and bake for about 20 minutes. Then test the center with a cake tester. If it comes out clean it is baked. If not, bake for 5 more minutes, checking after each 5 minute increment until it is just finished.
- Let the cake cool for about 10 minutes in the pan, then carefully invert it onto a wire rack to cool completely.
- Serve with whipped cream, sliced berries, and/or Easter candy!