March/April 2006
- 3 cups flour (with a little extra for dusting baking pan)
- 2½ teaspoons baking powder
- Salt
- 3 eggs
- 1½ cups granulated sugar
- 8 tablespoons (1 stick) butter, plus butter for greasing baking pan
- Grated peel of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 1 cup milk
Preheat oven to 350 degrees. Combine the flour, the baking powder and a pinch of salt in a mixing bowl. Break the eggs into a food processor bowl, add the sugar and process until the mixture becomes pale yellow. Melt butter in a small saucepan over very low heat. Add the flour and baking powder mixture to the processor bowl and combine it thoroughly with the eggs and sugar. Add the melted butter, grated lemon peel and lemon juice to the processor bowl and mix. With the processor blade running, slowly add the milk. Smear the inside of a 9-by-2-inch round cake pan liberally with butter. Sprinkle the entire pan with flour; shake off the excess. Pour the batter, which will have a rather runny consistency, into the pan; give the pan a shake to level off the batter. Bake in the upper middle level of the oven for 50 minutes or until the top of the cake has become a deep gold.
- Raspberry Coulis
- 2½ cups raspberries
- 1/4 cup sugar
- ½ cup water
- 1 vanilla bean, split
- Lemon juice to taste
Heat all until boiling. Simmer until sugar dissolves, approximately 10 minutes. Remove vanilla bean. Puree in blender or food processor. Chill. Serve over cake.
