Suzy Keyes' French Lemon Cake

OK, so I thought that it was high time that we revived this blog. We took a little hiatus 'round about the time we found out that we would have to be moving from Cackalacky (North Carolina) to Nashville, TN. That would have been around early November, 2009. I know the date well because there is a really hilarious draft post from November detailing our adventures at an Italian cooking class that Abby and Adam gave to Ryan for his birthday. It deserves to be published so I will try to get my act together to finish it...almost a year later.

Anyway, in the past 12 months we have moved no less than 4 times but now are finally getting settled in California...and are ready to set up the NorCal outpost of the Cackalacky Kitchen. In honor of the abundant lemon harvest in our backyard my first recipe will be this simple and delicious French Lemon Cake. This is my Nashville friend Suzy's recipe. It is awesome. The only way it can be improved is to serve it with fresh berries, but it is perfectly simple on its own, too.

Ingredients

3 eggs

1 cup sugar

1 1/2 sticks of butter, melted

1 tsp baking powder

1/4 tsp salt

2 cups flour

grated zest of 1 lemon

For glaze:

2 cups powdered sugar

juice of 1 lemon

Method:

1) preheat oven to 350

2) beat eggs and sugar until well mixed

3) brush 10" tart pan with melted butter

4) pour the rest of the melted butter into the egg/sugar mixture

5) add lemon zest and stir together

6) combine flour, baking powder and salt in a small bowl

7) add dry ingredients to wet ingredients and stir together

8) pour into 10" tart pan and bake at 350 for 20 minutes or until toothpick comes out clean

9) mix glaze and pour over hot cake

10) cool completely and serve