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For all you lemon lovers.....
Butter a 8 in. cake pan, and lay thin lemon slices in the bottom of the pan
Lemon Sauce:
1 cup sugar
2 1/2 Tbs. cornstarch
1/4 tsp. salt
1 1/2 Cups boiling water
3 Tbs. butter
1 Tbs or more, lemon zest
3 Tbs. lemon juice
Mix sugar, cornstarch and salt together. Gradually add water and stir with a wisk. Boil 5 min. stiring often. Add butter, juice and zest. Set aside
Cake:
1/4 cup softened butter
1/2 cup sugar
1 egg, beaten
1 1/2 cup flour
2 tsp baking powder
1/2 tsp. salt
1/2 cup milk
1 Tbs. lemon zest
thin slices of lemon
With an electric mixer, cream the butter and sugar, add egg and beat till light and fluffy. Add lemon zest.
Sift dry ingredients, and add alternately with the milk. Batter will be stiff.
Pour enough of the lemon sauce on top of the lemon slices to cover them, reserving the remainder.
Spoon clumps of the batter all over the surface, being careful to keep the lemon slices in place. Bake at 375 degrees for 30-35 minutes. Cool for about 15 minutes and lay a plate on top of the pan and flip over. Pour more sauce on the top and use the rest for plating.
Butter a 8 in. cake pan, and lay thin lemon slices in the bottom of the pan
Lemon Sauce:
1 cup sugar
2 1/2 Tbs. cornstarch
1/4 tsp. salt
1 1/2 Cups boiling water
3 Tbs. butter
1 Tbs or more, lemon zest
3 Tbs. lemon juice
Mix sugar, cornstarch and salt together. Gradually add water and stir with a wisk. Boil 5 min. stiring often. Add butter, juice and zest. Set aside
Cake:
1/4 cup softened butter
1/2 cup sugar
1 egg, beaten
1 1/2 cup flour
2 tsp baking powder
1/2 tsp. salt
1/2 cup milk
1 Tbs. lemon zest
thin slices of lemon
With an electric mixer, cream the butter and sugar, add egg and beat till light and fluffy. Add lemon zest.
Sift dry ingredients, and add alternately with the milk. Batter will be stiff.
Pour enough of the lemon sauce on top of the lemon slices to cover them, reserving the remainder.
Spoon clumps of the batter all over the surface, being careful to keep the lemon slices in place. Bake at 375 degrees for 30-35 minutes. Cool for about 15 minutes and lay a plate on top of the pan and flip over. Pour more sauce on the top and use the rest for plating.
