I’m pretty disturbed at the fact that it’s already August. Granted I spent 2 weeks lounging beach and pool side in sunny Florida and another weekend sampling all that Block Island had to offer but I feel like summer is rapidly coming to an end and I have quite a list of activities to pack in the remaining sun filled days. So while I am hoping to squeeze in a pie or two before it’s over, I may be lounging on the beach for one more day or strolling through New York City or camping with the kids but I’ll be sure to make up for it come September
To make time for all these activities I need quick baking, like lightning quick baking. This is one of the first cakes I learned to make after I getting married. It’s super quick to make, has a relatively short ingredient list and makes a great accompaniment to a strong cup of coffee in the morning It has a denser crumb similar to pound cake but is very moist (and to ensure maximum “moistness” make sure all ingredients are at room temperature!), it has a light lemon flavor and a delightful almond crunch on top. The kids and I decided we like it warm with whipped cream but the great thing is that it’s even good later on in the day eaten by hand while typing away at the computer. Either way, it’s an easy, light, summer-dessert must!
One Year Ago: Chocolate Zucchini Cake
German Blitztorte aka Lightning Cake
Recipe from the Joy of Cooking
Yields 8 servings
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 large eggs, at room temperature
1 teaspoon lemon zest
2 tablespoons fresh squeezed lemon juice
1/3 cup sliced unblanched almonds
1 heaping tablespoon sugar
1. Preheat oven to 350 degrees (F). Grease and flour an 8 inch round cake pan and set aside. In a small bowl whisk together the flour, baking powder and salt.
2. In a large mixing bowl, or bowl of a standing mixer, cream the butter about 3 minutes on medium speed. Gradually add the sugar and continue beating until fluffy and lightened in color, about 3-5 minutes. Beat in eggs 1 at a time, scraping down the sides and bottom of the bowl in between each addition. Beat in the lemon zest and juice. Stir in the flour mixture and mix just until combined and the batter is smooth.
3. Spread the batter evenly in the prepared cake pan and sprinkle the almonds and sugar evenly over the surface (as you can kind of tell from my pictures I was a little heavy handed in the middle of the cake and the center didn’t rise as much as it should have). Bake in preheated oven 30-35 minutes or until a cake tester comes out clean. Let the cake cool in the pan for 10 minutes before inverting on a wire rack, flip the cake right side up to cool completely. Can be served warm or at room temperature and is best within the first 24 hours.
I also want to extend a HUGE Thank you to Erin’s DC Kitchen and at 350 degrees for giving me the Inspiring Blogger Award!! I really appreciate your kindness Check out their fabulous blogs to read some fun facts about them!