Oma’s Lemon Cake
I was in Costco today… picked up my usual car load of supplies….. fruit, veggies, 25 pound bag of flour, 25 pound bag of sugar, 10 pound bag of chocolate chips….. you know… the standards.
Today they had Meyer Lemons. Real Meyer Lemons. Sort of orangy-looking, delicious Meyer lemons. I had to buy them. I love love love working with citrus (grew up in a Wholesale Nursery specializing in Citrus… citric acid flows through my veins!). What to make? That’s easy, my Oma’s Lemon Cake.
See, I’m not just about cookies and chocolate… I’ve got this fantastic recipe for a Lemon Pound Cake that I got from my mom who got it from her mom. It’s delicious.. I love it in the middle of the afternoon with a cup of tea, but I have a friend who swears it’s perfect for breakfast.
Bake it the day before you want to eat it…. it tastes better after soaking for a day.
Oma’s Lemon Cake Recipe
A very Lemony Pound Cake
- Serves: 1 to 10 depending on how piggy they are
- Prep Time: 10 to 15 min
- Total Time: 1 1/2 hours plus 1 day
- 2 sticks BUTTER
- 1 c. sugar
- 1 Tbl. Baking Powder
- 1 3/4 c. unbleached flour
- 4 eggs
- juice of half a lemon… maybe a little more..
- 3/4 c. sugar
- grated peel and juice of 2 lemons and 2 oranges
- 2 c. powdered sugar
- few tablespoons lemon juice
- grated lemon peel
**either butter or spray 8 inch round baking pan with non-stick spray… the butter flavor one is good
*****To guarantee that you get the cake out perfect every time…line the bottom of the pan withparchment before buttering or spraying pan
Cream butter and sugar for 5 minutes.
Add eggs one at a time until incorporated after each one.
Scrape sides of bowl.
Combine flour and baking powder, add slowly to butter mixture.
Add lemon juice
Pour batter into prepared pan.. spread out evenly… pop into oven
Bake 50 to 60 min, until golden brown
meanwhile…. make the soaking liquid
mix 3/4 c. sugar with juice and grated peel of lemons and oranges
heat in saucepan until sugar melts
When cake is done, take it out of the oven, and prick it all over with a fork. Slowly pour the soaking liquid evenly all over cake.
Let cake sit overnight on counter, covered.
Turn cake out of pan.
mix 2 cups of powdered sugar with lemon juice until it looks like elmer’s glue… or maybe a little thicker
pour over cake
for bonus points… grate on some more lemon peel
Slice and devour
This Cake Freezes Well
You can freeze this cake for up to two months. Go ahead and soak it before freezing… but wait until thawing it out before glazing it with icing or the icing gets soggy.
I never had the chance to meet my Oma Pangratz, she died before my mom and dad married, and long before I was born. My mom is the little girl on the right side of the picture… it must have been taken around 1943 in Germany. My grandparents lived in Silesia, in a small town called Schreckendorf. At the end of World War 2 they were refugeed, and luckily, sent to the western part of Germany. They eventually landed in Nord Rhein Westfalia. The German borders were redrawn after the war, and the home that they left behind was taken over by a Polish family. My mother actually had a chance to go back and see the house a few years ago. She was amazed at how much she remembered, and how much was still the same.
My grandparents owned a small grocery store in Buldern after this. Times were hard, and my Oma worked hard. Her mother lived with them to help raise my mother and her sister. Even though her mother did most of the cooking, my Oma loved to bake. This is a recipe she loved, and it was passed to me from my mother.
Oma died in 1965 of ovarian cancer. I’m sorry I never got a chance to meet her, but maybe this cake is a way for her memory to live on.
You Need Fresh Lemons
This cake is a simple pound cake that is given punch with the addition of lemons. Fresh Lemon zest… fresh lemon juice. Not the stuff from the jar, not the stuff from a little plastic lemon.