Lemon Cake

Things that brightened my day today:

- Realtalks™ (just kidding, no trademark)
- Sunlight streaming through the windows
- Spontaneous afternoon naps
- The delightfully inappropriate shenanigans of Deadpool
- Cake for dinner

Adults are allowed to make poor choices like that. Cause maybe I don't feel like cooking, and I had this cake I needed to eat because I spontaneously bought seven lemons at Aldi. This recipe reminds me so much of Ireland. Partially because I have a really joyful post about making lemon curd there, and partially because this cake recipe comes from The Cake Cafe Bake Book (The Cake Cafe being a hidden place in Dublin I spent a whole afternoon trying to find). Makes me feel very wistful and nostalgic. I was so free of responsibilities when I was there. But maybe living in the real world most of the time makes one appreciate those carefree times even more?

This cake is super tasty, but I overcooked mine a bit. I keep forgetting how hot my oven runs. Still good though! I covered mine in whipped cream, but I bet a cream cheese frosting would be really nice. Or a chocolate frosting, because I think lemon and chocolate are an unexpected but wonderful pairing. Also, sorry for the crap pictures. If I don't just snap something on my phone right away, I probably won't take a picture and then I won't post about it.

Lemon Cake 

from The Cake Cafe Bake Book

3 eggs, separated

300 g sugar

50 g room temperature butter

225 g plain yogurt

3 lemon zests

1 T lemon juice 

175 g self raising flour (Or make your own like I did) 

1 t baking powder

Lemon Curd (my recipe linked above is pretty reliable) 

Grease an 8" round pan and preheat the oven to 350. 

Beat butter, sugar, and egg yolks in a bowl until lightened in color and a bit fluffy. Add yogurt, lemon zest, and juice, and mix until smooth, remembering to scrape down the sides of the bowl regularly. Gently fold in flour and baking powder. Whisk egg whites to a soft peak and fold into the mixture. Pour into pan and bake for 60-75 minutes (Mine probably was done at 45, so just watch it. You know your oven). Cool completely, then slice into three disks. Spread lemon curd between two layers, and leave the top un-curded. Frost with whatever you'd like! 

Lemon Curd

Guys. It's sunny. In Ireland. SUNNY. You can't see me (or maybe you can...?) but I'm basically jumping for joy right now. I don't like heat, but I LOVE the sun. Sometimes I swear that I photosynthesize. Y'know what, if I learned that I was part sunflower, I'd be okay with that. I hate being cooped up in a classroom when it's so glorious outside...but skipping all my classes to frolic around is probably frowned upon. 

I don't want to write papers. There's so much of the world I still haven't seen! Heck, there's so much of Dublin I haven't seen. It's making me sad. I should be making the most of the incredible opportunity. I wish I could spend all day exploring the hidden places of the city with my friends, then go somewhere reeeally high up and watch the sunset over the city. And then do some stargazing, staying up too late talking about things that matter. Throw some ice cream in there somewhere and you have my perfect day. 

I hope to get that perfect day before I leave, but for now, I'll make some lemon curd. If sunshine was a food, it would be this. It even tastes bright, and goes with pretty much everything. Used as a filling between layers of cake, slathered (I love that word) on a scone, or, as someone wisely suggested to me on my facespace page, mixed in with yogurt. Best idea. Mm. I'm in such a good mood right now I don't even know what to do with myself!

 

Lemon Curd

from Joy of Baking 

3 large eggs

3/4 cup (150 grams) granulated white sugar

1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)

4 tablespoons (56 grams) unsalted butter, at room temperature

1 tablespoon (4 grams) finely shredded lemon zest

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.