Lemon Cake

Lemon Cake

Lemon Cake

Place cake on a cooling rack over a baking sheet before pouring the lemon/sugar mixture over it.

Place cake on a cooling rack over a baking sheet before pouring the lemon/sugar mixture over it.

Delicious!

Delicious!

Lemon Cake (adapted from Barefoot Contessa) I have to thank (or blame) one of my daughters for showing me this recipe.  She found it on Pretty Baking and I had to try it right away.  I love lemon but haven’t been able to master the gooey, lemony desserts (except Lemon Meringues).  The last time I made Lemon Bars, the lemon oozed to the bottom of the crust and we had to scoop the “bars” off of the baking sheet with a spoon.  And the last time I attempted Lemon Meringue Pie (and brought it to neighbors), the meringue fell like a souffle and the lemon turned to soup!  But, I thought, cake might work.  It did!  It was delicious.  Happy baking, hon!

Ingredients:

  • 11/2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain low fat yogurt (I used Tofutti cream cheese to make it non-dairy)
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 1 teaspoons lemon extract
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup or less vegetable oil (1/2 cup seemed too much so I used less, the oil really pools in batter and you have to incorporate it)
  • 1/3 cup lemon juice (from a bottle or fresh)

For the glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons lemon juice

Directions:

1.  Sift together the flour, baking powder, and salt into one bowl.

2.  In another bowl, whisk together the yogurt (or Tofutti), 1 cup sugar, the eggs, lemon extract, and vanilla.

3.  Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.

4.  Pour the batter into a greased loaf pan and bake at 350 degrees F for about 50 minutes, or until a cake tester or toothpick placed in the center of the loaf comes out clean.

5.  While the cake is baking, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

6.  When the cake is done, allow it to cool in the pan for 10 minutes. Turn cake out of loaf pan.

7.  Carefully place on a cooling rack over a sheet pan so the lemon/sugar mixture drips down and doesn’t pool on the bottom of the cake. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

8.  For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

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6 thoughts on “Lemon Cake

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