A healthy Lemon Cake.

1. Lemon is one of those super foods with a myriad health and cosmetic benefits. This fruit doesn’t only
make lemonade but also makes cake. So when life gives you lemons, you can make a lemon cake.
After all, lemon may be the most commonly used flavoring ingredient in the culinary arts. Used in everything
from baking to sauce making to meat and vegetable cookery, lemons bring their own tangy flavor and bright
aroma, while actually enhancing a dish's other flavors. Lemon is said to be a "flavor catalyst," meaning that it
interacts with the taste buds so that the
flavors that follow are more pronounced.
Lemons are highly acidic, and this acid will
react with different foods in different
ways. For example, the acid will help
dissolve connective tissues in meat, which
is why lemon juice is commonly used in
marinades — it helps tenderize
tougher cuts of meat. But be careful not
to overdo it: too much acid, or marinating
for too long, can have the opposite effect,
causing the muscle fibers to get tougher.
When Life Gives You

2. LEMON CAKE
Preparation Time: 15mins
Serving: 12
Ingredients
 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
 1 teaspoon salt
 1 tablespoon lemon zest
 2 cups sugar
 2 large eggs plus 3 large egg yolks
 1/4 cup plus 2 tablespoons fresh lemon juice
 1 cup low-fat buttermilk
 1 lemon, thinly sliced and seeded
Procedure
 Preheat oven to 350 degrees. Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. In
a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
 In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy. With
mixer on low, beat in eggs and yolks, one at a time. Beat in 2 tablespoons lemon juice. Alternately beat
in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
 Divide batter between pans; smooth tops. Bake until cakes pull away from sides of pans, 32 to 35
minutes. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire
rack.
 While cakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan.
Add lemon slices and simmer 25 minutes. Using a slotted spoon, transfer lemon slices to a waxed-
paper-lined plate. Stir remaining 1/4 cup fresh lemon juice into syrup.
 Using a toothpick, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.
Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract. Frost cooled cakes and
top with candied lemon slices.
The acid in lemon juice can also curdle milk, and while it can cause green vegetables to turn a drab olive color,
it will help vegetables such as potatoes and turnips maintain their white color.
Health Benefits
 Hydrates the Lymph System
 Clears Skin
 Aids Digestion
 Acts as gentle, natural diuretic
 Helps with weight loss
 Balances pH
 Boosts your Immune System