Birthday Lemon Cake {#Dairyfree} & Sunriver fun

Another year has gone by and Mia Rose is yet another year older.  This was the first year that she did not have a birthday party; now don't you feel sorry for my little pumpkin.  No, it was her choice that we go on a birthday family trip to Sunriver.  Our big little girl ~ birthday fun for the entire family complete with birthday cake, plenty of hot tubbing, swimming, and cross-country skiing.  Yes we all enjoyed ourselves and this was the most relaxing birthday ever….

Mia Rose is like Ron not a lover of chocolate (how can that be since both Alena and I can go miles for chocolate) and she wanted a different type of cake.  She was very specific not chocolate…then we had an idea lemon.  Oh, yes our Mia Rosie loves lemon she can it them just like that.  So we decided that her birthday cake would be a Lemon Cake.  I brought our loaf pan and all the ingredients along to our rental house, which by the way was perfect.   Let me just tell you that this was the perfect, perfect cake.  It very lemony and next time I may add even a little more yet :) Plus it was super easy to make - even in a kitchen that was not my own…Moist, lemony, delicious, and it kept perfectly for a couple of days.

Lemon Cake

For the Cake

2 untreated lemons

1/2 tsp Lemon extract

4 eggs

1-1-4 C Sugar

3/4 C + 1 Tbs Orange Juice

3/4 C + 1 Tbs Olive Oil

2-1/3 C flour

2-1/4 tsp baking powder

For the Frosting
1/2 untreated lemon
1-1/2 C powdered sugar

*** Preheat oven to 390 F and prepare a baking dish*** 

For the Cake

1. Squeeze the lemons, and grate the rind of one lemon. Add together with lemon extract to a bowl

2. Add sugar to the bowl and mix together

3. Beat one egg at a time into the sugar; beat about 1/2 minute each

4. Mix orange juice into the sugar/egg mixture

5. Add olive oil and combine into the dough

6. Combine flour with the baking powder and then carefully beat the flour into

the wet ingredients. Mix well so that no lumps remain

7. Pour dough into the prepared baking dish

8. Bake for 55 minutes or until a tooth-pick comes out clean. Then remove the

cake from the oven and let it cool down. Carefully remove cake from your

baking dish

For the Frosting

1. Squeeze the remaining 1/2 lemon and grate the rind.

2. Mix lemon juice carefully into the powdered sugar

3. Cover the cooled down cake with the frosting

4. Add additional decorations if you like