LEMON
NUTMEG CAKE
Citron- och muskotkaka
3 eggs
grated zest from 1 lemon
1 ¾ cups flour
1 teaspoon baking powder
ground nutmeg
1/3 cup milk
¼ cup fresh lemon juice
1 to 1½ tablespoons fresh lemon juice
strawberries
Stir fat and sugar until fluffy. Add the eggs, one by one, and add lemon zest. Mix flour, baking powder and nutmeg and stir this in, alternating with milk and lemon juice. Pour the batter in a greased, breaded cake ring (Bundt pan) and bake in the lower part of the oven at 350F for about 50 minutes. Allow to cool for about 10 minutes and then unmould onto a rack.
Citron- och muskotkaka
Lemon cake is even better (according to some people)
when flavoured with some nutmeg. Serve fresh from the oven, still a little
warm.
1 cake, approx 20 slices
5 oz room-tempered butter or margarine
1 ¼ cups sugar3 eggs
grated zest from 1 lemon
1 ¾ cups flour
1 teaspoon baking powder
ground nutmeg
1/3 cup milk
¼ cup fresh lemon juice
Glaze:
2/3 cup powdered sugar1 to 1½ tablespoons fresh lemon juice
Decoration:
lemon or lime slicesstrawberries
Stir fat and sugar until fluffy. Add the eggs, one by one, and add lemon zest. Mix flour, baking powder and nutmeg and stir this in, alternating with milk and lemon juice. Pour the batter in a greased, breaded cake ring (Bundt pan) and bake in the lower part of the oven at 350F for about 50 minutes. Allow to cool for about 10 minutes and then unmould onto a rack.
Stir powdered sugar and lemon juice until smooth and
drizzle this over the cake. Decorate with lemon or lime slices and strawberries
and serve.
Enjoy!
Bella
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