Oops, I did it again — another look at lemon cake.

As I have mentioned before, I’m kind of into the lemon thing, and if you’re new here, I hope you will scroll down to the search box, type in “lemon” and have a look around. I haven’t seen too many new ideas on the boards though. This week, I wanted to make a square lemon cake, kind of like the Starbucks one, but not a loaf. After looking around at different recipes, I decided to go out and try my own. The result was the following.

INGREDIENTS:

  • 3/4 cup butter (softened)
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 1 tsp pure vanilla extract
  • juice of one lemon
  • 1/2 cup reduced-fat sour cream
  • 1 3/4 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • zest of one lemon

DIRECTIONS

  • Preheat oven to 325 degrees.
  • Grease bottom and sides of a metal 9×9 pan.
  • Mix butter and sugar together until light and fluffy.
  • In a separate bowl, sift together the dry ingredients, and then add the zest of the lemon on top.
  • Add the eggs one at a time
  • Add the vanilla, sour cream and lemon juice and mix well.
  • Add half of the dry ingredients and mix until fully incorporated.
  • Add the other half until the batter is smooth.
  • Pour batter into the pan and bake for 35 minutes.
  • Test with a toothpick to make sure it’s done.

Once cake has cooled completely, pour glaze over the top (see below)

____________________________________________________________

First, mix together the butter and sugar.

IMG_5563

Then add the eggs, one at a time, blending in each one separately.

IMG_5565

Next, add the sour cream, vanilla and lemon juice.

IMG_5572

In a separate bowl, mix together the flour, baking powder and salt. You can sift them together, or just whisk together to make sure there are not any clumps.

IMG_5566

Add the zest of the lemon.

IMG_5567

IMG_5568

Next, add half of these dry ingredients to the mixing bowl, and blend them together until smooth. Then add the rest and repeat that process.

IMG_5573

In addition to greasing the pan, I also lined the bottom with parchment paper. I don’t think you have to do this, but I feel it makes the cake a lot easier to remove from the pan.

IMG_5574

IMG_5576

Bake for 35-40 minutes depending on your oven. Basically, the cake is done when you can insert a knife or toothpick that comes out clean.

IMG_5584

Allow the cake to cool completely, and then remove from the pan. I slid a knife along the sides, just to make sure that nothing got stuck. I flipped the cake out onto a cutting board, and then back over onto a plate that was covered in wax paper.

IMG_5585

Before adding the glaze, I decided to try something a little different, taking a cake pop stick and poking holes in the top of the cake, inserting it about half-way through the cake. I thought this would be pretty tasty when the glaze was poured over the top, and to be honest, the technique did not disappoint.

IMG_5590

Next, I mixed together the glaze, which was:

  • 4 Tbs milk
  • 1/2 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 1 cup confectioners sugar.

These were whisked together in a measuring cup until smooth, and then poured over the cake. I also used a knife to even out the glaze distribution.

IMG_5591

The result was a yummy, moist lemon cake with a surprisingly delicate flavor. And those wells of glaze were the bomb.

IMG_5608

Advertisements