I am such a huge fan of all things lemon. Our wedding cake had three tiers; Vanilla, Cinnamon, & Lemon. The lemon was the winner by a landslide in our book! My grandmother-in-law also makes the most fabulous Italian lemon cookies. I was eating them by the dozen over our holiday visit in December!
For my husband’s birthday, I whipped up this simple lemon cake that doubles as dessert or breakfast. The glaze is a perfect textural combo with the light cake-y texture. You can easily sub in your favorite egg & butter substitutes. Enjoy!
Ingredients:
For the cake:
2 sticks unsalted butter (or cultured unsalted butter!)
1 1/2 cups cane sugar
4 eggs
1 1/2 cups white whole wheat flour (I love King Arthur‘s)
1 teaspoon salt
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
For the glaze:
I cup powdered sugar
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
Directions:
For the cake:
Preheat the oven to 350 degrees.
In a large bowl, using an electric mixer on low, combine the butter, sugar & lemon zest.
Beat in the eggs.
Beat in the lemon juice.
In a separate small bowl, stir together the flour & salt.
Slowly beat the flour mixture into the wet ingredients.
Grease a 9 inch square pan with a speck of butter & pour the batter in.
Bake for around 35 minutes…Keeping an eye on it until a toothpick in the center comes out clean.
For the glaze:
Simply stir together the powdered sugar, lemon juice, & the lemon zest in a small bowl.
Wait until the cake has cooled to spread the glaze evenly across the top.
To let the glaze solidify, it’s best to let it sit & harden for a few hours.
Enjoy!
