CITRUS!! When I hear that word I think of bright sunny days, big glasses of OJ, Fresh Lemonade!! So when Di mentioned a CITRUS event I knew I had to participate with something summery and fresh.

    Simple Lemon Cake

I found this cake in MS’s Everyday Food (April 2011) and immediately knew this would be the cake for Di’s Event. It uses boiled lemons for a more intense lemon flavor.


    1/2 cup unsalted butter (1 stick), room temperature, plus more for pan
    1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
    1/2 pound lemons (about 2), ends removed, cut crosswise into thin slices, and seeds removed
    Coarse salt
    1/4 cup fresh lemon juice (from 1 lemon)
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1 cup granulated sugar
    2 large eggs
    1/2 cup buttermilk
    1 teaspoon pure vanilla extract
    Confectioners’ sugar, for dusting
    Raspberries and whipped cream (optional), for serving

Preheat oven to 350 degrees. Lightly butter and flour a 9-inch round cake pan (2 inches deep).
In a medium saucepan, cover lemon slices with 3 cups water. Add pinch of salt, cover, and bring to a boil over high. Boil lemons, partially covered, until very tender, 15 minutes. Drain in a colander and transfer to a food processor, along with lemon juice; process until smooth. Set aside.
In a small bowl, whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt.
In a large bowl, using an electric mixer, beat butter on medium, 2 minutes. Gradually add granulated sugar and continue to beat until light and fluffy, 3 to 4 minutes, scraping down bowl as needed. Add eggs, one at a time, beating after each addition.
With mixer on low, gradually add flour mixture in three additions, alternating with two additions buttermilk. Beat in vanilla, then fold in lemon mixture.
Transfer batter to pan and bake until deep golden brown and a toothpick inserted in center comes out with a few moist crumbs attached, 35 to 40 minutes. Let cool in pan on a wire rack, 20 minutes.
Remove cake from pan and let cool completely on rack.
Dust with confectioners’ sugar and serve with raspberries and cream, if desired.

I initially served this with just powdered sugar (impromptu birthday party) but later added a simple lemon curd drizzle.

I cannot wait to make this one again. It was so lemony and sweet and tasty.

Then again I found a cake using mandarin orange, too. It will be hard to decide.

If you visit Di’s blog – Di’s Kitchen Notebook in a few days she will have a round-up of what I know will be a wonderful collection of Citrus-y goodness!!