Lemon Juice perfume?–No. Double Lemon Cake?–Yes!

February 20, 2010 at 3:09 pm | Posted in Uncategorized | Leave a comment
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As I have mentioned in earlier posts, I have the pleasure of hosting some great people at my house.  One of these people is my best friend Tonija, who is also my cousin and very much like a sister to me.

My family is quite a close knit family and every summer seven of my cousins and I would be crammed up in a house together.  Those summers were the best.

Tonija and I would do crazy things.  We would make crazy perfumes that contained toothpaste and lemon juice and try to sell them; we would have tea parties with cups containing more cream and milk than the tea itself; and we would bake.

And even though we were six, the kitchen was one of our favourite places to be.

Tonija and I would sit at the kitchen table with vegetables strewn everywhere.  We pretended to have a cooking show and make a whole bunch of silly dishes while giving detailed instructions to our viewers.

As we grew older and were able to use the stove we started making cooked sugar on the elements.  Then one day we actually got to bake cookies.

This love of baking is still present so whenever Tonija and I get together we have to bake.

One of Tonija’s favourite desserts is lemon cake and that just so happens to be my husbands too!

With a whip of some butter and a mix of some batter we had double lemon cake.


Double Lemon Cake

  • 3 cups cake flour
  • 1 1/2 tbsp baking powder
  • 1 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cup sugar
  • 1 large egg
  • Zest of one lemon
  • Juice of one lemon plus cold water to measure 1 1/2 cup water
  • 3 egg whites, room temperature
  • 1/4 tsp cream of tartar
  • Lemon curd
  • Meringue frosting


Preheat oven to 325 degrees.

Prepare cake pan by greasing a 10 inch round cake pan.

In a medium bowl sift together flour, baking powder and salt; set aside.

In a small bowl zest a lemon and add sugar, mix together and set aside.

In a measuring cup squeeze one juice of lemon and fill with cold water till it measures 1 1/2 cups. Place in fridge.

In a bowl of an electric mixer with a paddle attachment cream butter on medium speed. Once butter is creamed add sugar and mix until fluffy.

Scrape bowl down. Add egg and beat until just incorporated.

On low add flour mixture and lemon water. Alternate between dry and wet ending with dry.

In a separate bowl whisk egg whites till foamy. Add cream of tartar and whisk until soft peaks form.

Fold egg whites gently into the cake batter.

Pour into prepared pan and place in a preheated oven.

Bake for 40 minutes turning once at 20 minutes or until toothpick comes out clean.

Remove from oven and place on wire cooling rack. After 10 minutes remove from cake pan and cool on wire rack.

Prepare cake:

Cut cake in half. Place meringue frosting in a piping bag and on one layer of the cake pipe a circle around the perimeter. Then take lemon curd and spread evenly.

Carefully place other cake layer on top. Ice cake with a crumb coat. Put the cake in the fridge for 10 minutes.

Take out cake an put second coat of frosting.

If desired cover top with lemon curd.


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