The aroma of the lemon cake I just finished baking is still lingering… tomorrow July 23 is Julia’s birthday and I wish we could be already all together celebrating her.
So I thought I’d share with you the recipe of this wonderful, versatile and easy cake and if you want you can bake your own and, in a way, be part of the celebration.
PANE DOLCE AL LIMONE con MACEDONIA CALDA
(Lemon torta with warm fruit salad)
– 1 1/2 cup flour
– 1 cup sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 2 eggs
– 1/2 cup milk
– 1/2 cup vegetable oil
– 3 tsp lemon peel, grated
In a large bowl mix together flour, sugar, baking powder, and salt. In a smaller bowl, beat eggs with milk, oil and lemon peel.
Add liquid mixture to flour, mix until just blended. Pour in buttered and floured 5” x 9” pan and bake at 350 F for 40 minutes.
L e m o n g l a z e
Mix together 1/3 cup sugar and 5 tbsp of lemon juice until dissolved. When cake is ready, poke a number of holes into it with a wooden skewer. Drizzle the glaze over it and let it soak in. Let it rest for 15 minutes. Remove from pan and cool.
WARM FRUIT SALAD
– 1 lb mixed fresh fruit, such as pears, bananas, kiwi, mango, grapes
– 3 tbsp butter
– 3 tbsp sugar
– 1/4 cup orange liqueur or Rhum (optional)
– 1/4 cup orange juice
Cut fruit in pieces. In a wide frying pan melt butter and sauté fruit in it over high heat, sprinkle with sugar, then pour orange liqueur and orange juice over it . Let cook for a minute, and serve immediately with a slice of lemon torta and, if desired, a scoop of vanilla icecream.