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Lemon Cake

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It’s spring, so I just had to make something lemony!!

Lemon Cake 2a

Here are some facts about this cake:

1) It’s the moistest cake I’ve ever made.

2) It’s hard to describe, other than it tastes good and has a weird texture.

Lemon Cake 4a

3) It’s the kind of cake you want to keep eating, even if you’re not sure why.

Lemon 3a

 4) It’s really easy and fun to make, until you realize you don’t have lemons, the only yogurt you have is low fat, and the only flour you have is whole wheat. That’s when you get stressed out, but you continue with what you have.

Lemon Cake 5a

I wish I could I just cut the top off and eat it all.

 5) It kills hand mixers right in the middle of mixing. (Well, at least that’s what you think, until your husband informs you that you popped a circuit, and the mixer is fine.)

Lemon Cake a

I have no idea how I had the willpower to let the glaze dry before I cut it. I did make myself feel better by eating some glaze with a spoon, though. 🙂

 6) It’s lemony, so of course my husband doesn’t particularly like it. Or at least that’s what he said when he cut his third slice.

 So now that you’ve gotten to know the cake a little better—why don’t you try it for yourself? :)

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Lemon Cake (adapted from Barefoot Contessa)

  • 1-1/2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain low fat yogurt
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 1 teaspoons lemon extract
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup lemon juice (I used the kind in a bottle)

For the glaze

  • 1 cup confectioners’ sugar
  • 2 tablespoons lemon juice

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon extract, and vanilla.

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.

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

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.

When the cake is done, allow it to cool in the pan for 10 minutes. Then carefully place on a baking rack over a sheet pan.

While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

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

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66 responses »

  1. It absolutely looks moist (and delish). And the Contessa rocks 🙂 How goes the unpacking?

    Reply
  2. it’s like porn. food porn. like, serious porn. why…..is it……that when i am very hungry, i look up food blogs. why. why? i just don’t get it. this lemon cake looks like the ones from corner bakery. the ones that make me gain 15,000 calories just looking at it.

    Reply
  3. Thank you for posting something made with whole wheat flour.. I love things made with whole wheat but never saw a cake made of whole wheat. I am so happy to see this recipe, and definitely going to try this.
    Thanks again 🙂

    Reply
  4. Such a cute post! You had me at glaze:)

    Reply
  5. I had been craving for something sweet and then I landed here…. Even the vicarious pleasure of tasting this cake seems to be a delight 🙂 . Gonna try this for sure.

    Reply
  6. Yum! I enjoy making a lemon glazing for my plain vanilla cake recipe, but I’ve never tried a cake where’s there’s lemon in the cake itself. Sounds good though 🙂

    Reply
  7. Your lemon cake looks so good. I got up this morning and was thinking something lemony would be good today. Thanks for the inspiration 😀

    Reply
  8. My stomach has decided that it wants this for dinner!

    Reply
  9. Lemon cake sounds delicious right about now! And I LOL’d when reading what you went through making this!

    Reply
  10. Hi, I just wanted to let you know I have nominated you for the Super Sweet Blog Award 🙂 Stacie

    Reply
  11. Oh this looks great! Like a citrusy version of pound cake…think I’ll make it for dinner, too 😀

    Reply
  12. Looks wonderful! You should have moved closer to me instead of further away. Hope that the move went smoothly. Keeping baking!

    Reply
  13. Love how the glaze drools over the lemon pound cake! I’ll have to take on this recipe soon 🙂

    Reply
  14. This lemon cake is delicious, I wish I could eat a slice right now!!!! thanks for stopping by, thanks for sharing!!!!!

    Reply
  15. Lemon and spring, summer…anytime…so good! This looks delicious!

    Reply
  16. Oh I love everything lemon. I’ll try it when i get a chance

    Reply
  17. Lemon cake is one of my favorite dessert, the tangy sourness, the sweetness, and the moistness…and your cake looks absolutely delicious!

    Thanks for dropping by my blog 😉 even if all it features is a sad excuse for a cupcake.
    Although I might try your lemon glaze idea next time if I’m making the cupcakes again!

    Reply
    • Thank you!!
      Lol, I loved your post. It reminds me of the things that happen to me almost every time I bake! And cream cheese frosting is awesome, so I’m sure the cupcakes were good. 🙂

      Reply
  18. Oh this takes me straight back to my childhood – my mother used to bake cakes like this!

    Reply
  19. Looks really darkish and now you have inspired me to make it for my family! Will let you know how it comes out.

    Reply
  20. Ohhhh I LOVE lemon! I can’t wait to try this!!! Thanks for posting it.

    Reply
  21. Oooh wished i had a piece right now!

    Reply
  22. I just discovered a bag of lemons at the bottom of my fridge. I have a tub of Greek yogurt too…I hope this cake winds up on my counter soon! 😀

    Reply
  23. Thanks for stopping by my blog! This looks absolutely delicious! I love super moist cake, so I’m sure this is amazing.

    Reply
  24. carmenaidacreates

    Thanks Geraldine. I will now have another 15 minutes added onto my step routine after I make this cake this weekend! Can’t wait to try this one. Sounds so good. Please, for the sake of my hips, don’t find anymore lemon cake recipes for at least another month or two.
    Carmen Aida

    Reply
    • Haha, it’s always worth those extra 15 minutes! 🙂 Hope you get to try it! And I’ll stay away from the lemon cake recipes for a few more posts, just for you. Lol. 🙂

      Reply
  25. This looks fantastic, amazing willpower you have waiting for the glaze to dry.. I’m not sure I could resist that lemon cake for any length of time!

    Reply
  26. Thanks for checking out my lifestyle blog, http://bmoreenergy.wordpress.com/. This recipe looks delicious! I think I’ll try it this weekend. 🙂

    Reply
  27. CuppycakeswithJoy

    These are really nice! Kudos! 🙂

    Reply
  28. Love anything lemon. Will try this one. Thank you for visiting my blog!

    Reply
  29. This will do just fine with a cup of Cappuccino! Oh yeah!

    Guy Humeniuk

    Reply
  30. Reblogged this on TheFoodGuy and commented:
    This will do just fine with a cup of Cappuccino! Oh yeah!

    Guy Humeniuk

    Reply
  31. Hi Ger,

    I love making lemon drizzle cakes. I’ve used two versions to ensure it stays really moist. One is using part ground almonds and the other using polenta! I’ve never added yoghurt to a cake before, does this create a better texture or for taste,

    I’m amazed at your baking considering you work full time and have three kids by the way, superb.

    Dave.

    Reply
    • Hi Dave, I’ve never tried the ground almonds or polenta. Sounds interesting! Honestly, I’m not sure how the yogurt helps– but it really was a moist cake, so maybe that’s why. And thank you!! 🙂

      Reply
  32. Pingback: Lemon Cake | Bmore energy

  33. Thank you for liking Sugar Strawberry Cream Cookies! I am addicted to the lemon in an form! So, I love this post. Will have to give you a follow.

    Reply
  34. I’m a true Contessa fan! All her recipes turn out perfect, including this one! I absolutely love her and this cake 🙂

    Reply

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