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Usually cakes and desserts take a long time, and a lot of ingredients to cook. But how about we try a recipe from the 1896 Boston Cooking-School Cookbook. This one egg cake, uses simple everyday ingredients to make a light and airy, but delightful, cake. Also the cake takes only about 45 minutes of your time and serves four. Let’s get started!
But just so you know, you may want to leave your butter outside of the fridge to thaw about an hour before you start the recipe.
You will need:
¼ cup butter
½ cup sugar
1 egg
½ cup milk (or ¼ cup heavy cream and ¼ cup water mixed)
1 ½ cup flour
2 ½ tsp baking powder
2 tbsp lemon zest
For the chocolate frosting:
½ cup heavy whipping cream
½ cup cold water
¼ cup cocoa powder (or hot cocoa powder)
½ package cream cheese
Directions:
Preheat the oven to 350° F. Cream the butter by mixing and slowly pouring sugar. (You may want to use an electric mixer). Slowly add well beaten egg. Mix and sift the flour and baking powder, add alternating with milk into the first mixture. Add lemon zest, and place it in the oven. Bake for about 30 min.
Make Frosting
Using an electric mixer, mix the cream and cocoa together until well blended. Add cream cheese and mix to a thick mixture.
Once the cake is cooled down, spread the freshly-made frosting over the top of your cake.
The cake is not too sweet which is why you might want to add frosting. The cake itself is very light, it has a nice texture to it and it has become my family’s favorite.
Enjoy!
