Another Family Gathering

We had another family gathering over the week-end. This time my little niece was making her First Communion. We gathered at my brother's house for a party that was again a combination of Greek and Polish! I decided since the weather was so spring-like, I wanted to bake something that reflected that. My choice was a delicious Lemon Cake, that's light but flavourful. I served without the berries, since we had no nice ones available yet, but this cake is wonderful if you serve it with raspberries. Use fresh lemon juice, not from a bottle, it gives the cake a much sweeter flavour and you must include the peel- even though it's a hassle. Be sure to wash your lemons well with soap and water before you add the peel!

Lemon Cake

4 eggs, separated
1 3/4 cup of granulated sugar
1 cup butter, softened
3 cups of all purpose flour
2 teaspoons baking powder
1 cup milk
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice

Preheat oven to 350F. Grease and flour a bundt pan.
In a small bowl, beat egg whites until stiff peaks appear. Set aside. In a large mixing bowl, combine sugar and butter. Beat together until light and fluffy. Add egg yolks, beat until creamy and well blended. Mix together flour and baking powder in another bowl. Add flour gradually to to butter mixture, alternating with milk. Mix well after each addition. Add lemon peel and lemon juice. Now by hand, fold egg whites into butter mixture until completely combined. Pour batter into pan. Bake for 50- 60 minutes or until cake tester comes out clean.

Once the cake comes out of the oven, make syrup.

Lemon Syrup

1/3 cup granulated sugar
1/3 cup fresh lemon juice
grated peel from one lemon, about 1 tablespoon

In a small saucepan, stir together all syrup ingredients. Cook over medium heat, stirring occasionally, until sugar has dissolved.
Poke holes in the cake with a cake tester or wooden pick. Spoon syrup over cake. Cool 15 minutes, remove from pan.

Lemon Glaze

1/3 cup icing sugar
1/3 cup fresh lemon juice
2 tablespoons cornstarch
grated peel from one lemon, about 1 tablespoon

In the same small saucepan, mix all glaze ingredients together, bring to a boil. Boil 2 minutes or until slightly thickened. Allow to cool slightly. Spoon over cake to make a glazed finish. Serve with fresh raspberries if available.

Serves 12