This is a great dessert to serve guest to have with tea and coffee. The cake is deliciously moist. A bit of sprinkled powdered sugar over the top is the icing on the cake, yes pun intended. I used my lemon sweetmeats to give it an extra special taste.
Vegetable oil cooking spray
1 cup all-purpose flour, plus more for sheet
1/2 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
3/4 cup sugar
1 tablespoon lemon sweetmeat
1/2 teaspoon pure vanilla extract
2 large eggs
1/3 cup whole milk
powdered sugar for topping
1. Preheat oven to 350 degrees. Coat a 9-by-13-inch rimmed baking sheet with cooking spray, and line with parchment. Dust with flour, tapping out excess. Whisk together flour, baking powder, and salt in a bowl.
2. Cream butter and sugar with a mixer until pale and fluffy. Beat in sweetmeat if desired, and vanilla. Add eggs, 1 at time, beating well after each addition. Reduce speed to medium, and beat in flour mixture in 2 additions, alternating with milk.
3. Spread batter into prepared sheet. Bake until a tester inserted into the center comes out clean, 15 to 17 minutes. Let cool in sheet on a wire rack. Cut into small slices, sift with powdered sugar and place into paper cups.
Yields: one 9-by-13-inch cake
Adapted from Martha Stewart online