Lemon-Glazed Butter Cake (slightly adapted from Gourmet and Epicurious)
- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- Rounded 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon whole milk
- 1 tablespoon grated lemon zest
- 1 stick unsalted butter, softened
- 3/4 cup granulated sugar
- 3 large eggs at room temperature 30 minutes
- 1 cup confectioners sugar
- 1/4 cup fresh lemon juice
- Preheat oven to 350°F with rack in middle. Butter and flour an 8-by 2-inch round cake pan.
- Whisk together flour, baking powder, and salt. Stir together milk and zest.
- Beat together butter and granulated sugar with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition.
- At low speed, mix in flour mixture in 3 batches, alternating with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated.
- Pour batter into cake pan and smooth top, then rap gently on counter to release any air bubbles. Bake until golden and a wooden pick inserted into center of cake comes out clean, 35 to 40 minutes. Cool in pan 10 minutes.
- Whisk together confectioners sugar and lemon juice until smooth.
- Turn out cake onto a rack set over a baking sheet, then reinvert. Brush top and side of cake with all of glaze. Cool completely.
Lemony Whipped Cream
- 1 cup heavy or whipping cream
- 1/3 cup lemon curd
- Garnishes: Lemon zest, lemon twists or wedges, confectioners sugar, mint (optional)
- Chill cream, beaters, and bowl (this is particularly important if your kitchen is hot)
- Whip cream to firm peaks (between soft and stiff)
- Using a spatula, gently fold the lemon curd into the cream. Don't go too crazy - you don't want to push your cream into butter territory. Plus, a few streaks are quite pretty
- If you decide to pile the cream on top of your cake, any one (or several) of the garnishes listed above are lovely
Note 1: Some recipes call for adding a tablespoon or two or confectioners sugar to the cream. However, I found that the lemon curd provided more than enough sweetness.
Note 2: I know this goes without saying, but this does not keep well. Make it just before serving.