Lemon Cake
If you’re a sour fan you’re going to love this cake. Lemon Cake is one of my favorite year-round desserts, but it is a perfect choice for spring and summer, when everyone tends to crave citrus or light & flavorful recipes
Straight out of the oven.
You can add extra flavour with berries.
Or a caramel sauce.
- 12 slices
- 15 minutes
- 65 minutes
Ingredients
- 1 cup unsalted butter
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 cups of sugar
- 2 teaspoons of lemon zest
- 6 teaspoons of lemon juice
- 6 eggs
- 1 cup Greek yogurt
- 1 cup confectioners’ sugar
Directions
- Heat oven to 325° F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
- Using an electric mixer, beat the butter, granulated sugar, and lemon zest on medium-high until light and fluffy, 3 to 4 minutes. Beat in 4 tablespoons of the lemon juice, then the eggs, one at a time, scraping down the sides of the bowl as necessary.
- Reduce mixer speed to low. Add half the flour mixture, then the yogurt, and then the remaining flour mixture. Mix just until combined (do not overmix).
- Transfer the batter to the prepared pan and bake until a toothpick inserted in the center comes out clean, 65 to 75 minutes. Cool the cake in the pan for 30 minutes, then turn it out onto a wire rack to cool completely.
- In a small bowl, whisk together the confectioners’ sugar and 1 of the remaining tablespoons of lemon juice until smooth, adding the remaining lemon juice as necessary to create a thick, but pourable glaze.
More delicious recipes
This is one of the many fantastic recipes available on this blog