It was windy last week, which means we have lots of lemons. While lemon cake is not the best way to use up dozens of lemons, it is a delightfully light and refreshing classic.
This recipe is a work in progress. The first time I made the cake, it turned out quite rubbery and dense. I modified the recipe to fix those issues, but I will keep updating it as I perfect my ratios.
Adapted from Sally's Baking Addiction.
Ingredients
Makes 1 9x13 in cake or 12 pieces
1 1/2 c all-purpose flour
1 t baking powder
1/4 t baking soda
1/4 c butter, softened
1/2 c agave (sub honey or maple syrup)
2 eggs
1 t vanilla extract
1/4 c milk
1/4 c Greek yogurt
2 t lemon zest (~2 lemons)
1/4 c lemon juice (~1-2 lemons)
Cream Cheese Frosting
1/4 c cream cheese, softened to room temperature
2 T butter, softened
1/4 c powdered sugar + extra
1/4 t salt
1/2 t lemon juice
Directions
Soften butter and cream cheese. You can soften them in the microwave on the lowest power setting in 30 second intervals.
Preheat oven to 350˚F (375˚F on my oven). Line a 9x13 inch baking pan with parchment paper or grease and flour.
Mix together flour, baking powder, and baking soda. Set aside.
Beat together butter, agave, eggs, and vanilla until well mixed. Add milk, Greek yogurt, lemon zest, and lemon juice. Beat wet ingredients until smooth and well combined.
Mix dry and wet ingredients together until just combined. Do not overmix.
Pour cake batter into lined or coated baking pan. Tap firmly three times to remove excess air bubbles.
For a completely flat cake, wrap a wet towel around baking pan. See full technique on Unicorn Cake Tutorial. (optional)
Bake for 15-20 minutes until light and bouncy to the touch.
Frosting. Beat cream cheese, butter, powdered sugar, salt, and lemon juice together until fluffy. Add more sugar if frosting is too soft and more lemon juice or milk if frosting is too stiff. Whip until frosting is airy and light.
Spread frosting onto cake once it is completely cooled.
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