I'm at a friend's wedding in Washington, D.C., but I hope you'll all enjoy this cake while I'm away!
This cake won't win any beauty contests, but it is incredibly delicious, so that's definitely forgivable. I was pretty worried when I pulled this cake out of the oven...even though a tester came out clean, the center was sunken and the top of the cake was all bumpy and unevenly browned. However, one taste and I was in love! The cake is super moist, with lovely lemon flavor. All the lemon flavor comes from the zest, so it's floral rather than sour. This might not be one to serve for company, but if you want a super easy cake to enjoy after a casual dinner, I'd say this recipe is a winner!
Lemon Cake in the Food Processor (adapted from Sinfully Easy Delicious Desserts)
Makes one 8-inch round cake
Butter and flour, for the pan
1 cup flour
3/4 cup plus 2 T sugar
1-1/4 tsp baking powder
1/4 tsp salt
1/3 cup heavy cream
3 T vegetable oil
3 large eggs
1 tsp vanilla
Zest of one lemon
1. Preheat the oven to 350 degrees. Grease and flour an 8-inch round springform pan.
2. Put the flour, sugar, baking powder, and salt in a food processor. Pulse a few times until the ingredients are combined. Add the cream and oil, and quickly pulse 10-12 times, until the ingredients are moist and beginning to clump together. Add the eggs, vanilla, and lemon juice, and pulse 5 times. Scrape the sides of the bowl, and then pulse 5-6 more times, until the ingredients are just combined.
3. Scrape the batter into the prepared pan. Bake 30-35 minutes, until a tester comes out clean.