Lemon Eggs/Lemon Things/Gateau Au Citron

Do we really not have this recipe on here? I wanted to make it tonight and I couldn't believe that it wasn't here. So I had to put it on.

For those of you who are not Wilbergs (which probably isn't many) this recipe is one Tina would make when she was still at home (Steph, did you make this too?). But she didn't make the recipe in a regular cake pan but in an egg shaped tin. The story that I know is that Tina couldn't find the right cake bunt-type pan nor could she find a decent muffin tin but there WAS an Easter egg shaped one. And that's why these are egg-shaped at our houses. (Is that right?)

Last year, Stephanie found one of these tins at a thrift store, bought it for me and mailed it out to me because she knew I didn't have one. Ahhhh, so sweet.They really do taste better as individual cakes. The outside texture is just better than a cut regular circle cake, especially with the lemon glaze. So here it is. Yummy. Thanks, Tina, for making us tasty treats when we were young and thanks, Mom, for having all that regular ol' boring stuff hidden away so it couldn't be found and egg shaped lemon deliciousness could be born.

French Lemon Cake or Gateau Au Citron

2 lemons
1 cup sugar
1 cup unsalted butter (2 sticks)
4 large eggs
1 ¾ cup flour
2 tsp baking powder
1 cup confectioner’s sugar
Juice of ½ lemon

Adjust oven rack to the center position. Butter and flour a 6-cup ring mold (7-1/2 x 3 - inch Bundt) or loaf pan (8-1/2 x 4-1/2 x 2-1/2 - inch), or two 3-3/4 cup loaf pans (7-3/8 x 3-5/8 x 2-1/4 - inch). Preheat oven to 325°F.

Remove peel (yellow part only) from lemons using a vegetable peeler; cut peel into 2 - inch pieces. With the metal blade in place, combing the lemon peel and sugar in bowl of food processor. Process until peel is finely chopped, about 60 seconds. Add butter and process until smooth, about 30 seconds. Add eggs and process until smooth, about 30 seconds. Scrape down sides of bowl with spatula as needed. Stir flour and baking powder together; add to work bowl. Pulse on and off only until flour just disappears. Do not over process.

Transfer batter to prepared pan or pans. Bake in preheated oven until toothpick inserted in center comes out clean, about 50 to 55 minutes for ring mold and small loaves. Allow 10 minutes longer for the large loaf. Let cool slightly in pan. (If using the egg tin, [or I guess muffin tin...but you really WON'T do that, will you? You really must have these in egg form.] bake at 325 for 20 minutes.)

Mix together confectioners' sugar and lemon juice until blended. Remove cake from pan and place on wire rack over waxed paper. Spoon some of the glaze over the cake. Repeat as cake cools until all the glaze is used. When cool wrap in plastic wrap or foil and refrigerate.