Recipes

[FunkyHulaGirl]

Yes, I just finished a Joanne Fluke book....

Pucker Up Lemon Cake

1 large lemon with perfect skin
1 cup golden raisins (regular will also work)
1/3 cup pecans
2 cups AP flour
1 tsp. salt
1 tsp. baking soda
1 1/2 cups granulated sugar
1/2 cup (1 stick) softened butter
1 tsp. lemon extract
3/4 cup whole milk
2 large eggs
1/4 cup whole milk (makes one cup total)

Grease & flour a 9 X 13 pan.

Wash the outside of the lemon, then juice it and save the juice. Remove the seeds, then cut the pulp & rind into 8 pieces.

Grind the lemon pulp & rind with the raisins & pecans in a food grinder or processor; set aside.

Measure out one cup of flour and put in mixing bowl. Add salt, baking soda, and white sugar; mix together at low speed.

Add the second cup of flour; mix in.

Add the softened butter, lemon extract, and the 3/4 cup of milk. Beat at low until well moistened, then turn mixer to medium speed and beat for 2 minutes.

Scrape down sides of bowl, then add eggs, one at a time, beating constantly, then beat it the rest of the milk (1/4 cup). Once eggs and milk are incorporated, turn speed up to medium high and beat for 2 minutes.

Shut off mixer; scrape down sides of bowl. By hand gradually add lemon/raisin/pecan mixture, folding in gently.

Pour cake batter into prepared pan, smoothing out top.

Bake at 350 for 40-50 minutes, until a cake tester comes out clean.

Cool cake on wire rack.

Cake Topping:

1/3 cup lemon juice (from lemon you juiced earlier)
1/2 cup granulated sugar
1 tsp. cinnamon
1/4 cup finely chopped pecans

(NOTE: Topping should be made and put on cake while it's still piping hot.)

Drizzle the 1/3 cup of lemon juice over the top of the hot cake.

Combine sugar & cinnamon and sprinkle over top of cake.

Sprinkle the finely chopped pecans on top of the sugar & cinnamon.

Let cake cook to room temperature, then refrigerate. Serve chilled or at room temperature.