Raspberries and whipped cream (optional) for serving
Prehear oven to 400. Lightly butter and flour 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 boil over high. Boil lemons, partially covered, until very tender, 15 minutes. Drain and transfer to a food processor. Add butter and process until smooth, scraping down bowl as needed. Add granulated sugar, eggs, and yolks process to combine; transfer to a large bowl.
In a medium bowl whisk together flour, baking powder, and 1/2 tsp salt. Measure milk in a liquid-measuring cup and add vanilla. In two additions, add flour mixture to lemon mixture, alternating with milk.
Transfer batter to pan and smooth top. Bake until cake is golden brown and toothpick inserted in the center comes out with a few moist crumbs attached, about 40 minutes. Let cool in pan on a wire rack, 20 minutes. Remove cake from pan and let cool completely on rack, 1 hour. (Store cooled cake, tightly wrapped in plastic, at room temperature upto 1 day)
Dust with confectioners sugar and serve with raspberries and cream, if desired.
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