Hello Spring. . .Lemon Butter Cake

Hello Spring. . .Lemon Butter Cake

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Short & Sweet by Dan Lepard is filled with over 280 recipes that anyone can do. 

Easily divided into sections carrying everything from breads and cakes to sugar confections and even a savory section. This is a great cookbook for someone starting out looking for a book that touches on all topics. Also if you're looking to revert back to basics. 

Short & Sweet goes to great lengths to help alleviate any stress that comes with baking. 

Lemon Butter Cake 
yields 1 large bundt cake 
(cut in half yields a loaf pan) 

For the cake 

  • 4 eggs, Separated 
  • 1 1/3 cup Sugar 
  • 1 cup (2 sticks) unsalted butter, melted 
  • 1 cup condensed milk 
  • 1 cup lemon juice 
  • zest of 4 lemons 
  • 4 1/2 cups All-purpose flour 
  • 4 teaspoons baking powder 

For the Icing

  • Zest of one lemon 
  • 2 tablespoons of lemon juice 
  • 1 cup of Confectioners sugar 

Preheat the oven 350 degrees. Beat just the egg whites till frothy then slowly add 1/4 cup sugar and continue beating until the meringue form soft peaks. 

In a separate large bowl, beat both the egg yolks with the remaining sugar. melted butter, condensed milk, lemon juice, and lemon zest until smooth. Sift the flour and baking powder together and beat into the egg mixture until smooth, lastly fold the meringue into the batter. Bake approximately 40 minutes until done. 

To make the icing: 
Beat all the ingredients together and pour on top of the cake once cooled. 

About Samantha Ring

Samantha Ring, our cookbook editor, grew up in the suburbs of Chicago spending weekends baking in her kitchen. She attended Kendall College where she graduated with a degree in baking and pastry arts in March 2013. She has interned with Na Young Ma at Proof Bakery in Los Angeles and is currently working as a bread and pastry cook at Balena in Chicago.