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Lemonade Cake
When it comes to lemony desserts, I don’t want vanilla with a hint of lemon. I want back of the cheeks puckering, mouth-watering, super sweet-tart, gorgeous fresh lemon essence bursting in every bite!!
And that’s exactly what this LEMONADE CAKE delivers.
You’re going to pinch sugar together with fresh lemon zest to extract all the essential oils, add fresh lemon juice right into the batter, and drizzle the whole thing with an easy lemon icing for one of the most seductively melt in your mouth and effortlessly easy to make anytime treats. Pair with coffee, tea, dessert wine — or lemonade! — and experience refreshingly decadent summertime in every bite.
Lemonade Cake
Tip: Greasing, lining and then chilling the cake pan before baking helps ensure a better, more even cook and a fluffier rise.
INGREDIENTS
Zest of 2 lemons
1 ½ cups sugar
3 eggs, room temperature
½ cup fresh lemon juice (from about 4 lemons), plus 1 additional lemon reserved
½ cup plain Greek yogurt (full fat or 2%)
2 tablespoons milk (full fat or 2%)
1 teaspoon vanilla extract
1 cup extra virgin cold pressed olive oil (make sure you choose one with mild flavor)
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
For Lemon Icing:
1 cup powdered sugar
¼ cup fresh lemon juice, divided
Flaky sea salt
INSTRUCTIONS
Grease the walls and base of your springform pan, then line with parchment paper circle and grease again. Place prepared pan into refrigerator to chill while you make the cake batter – this will help ensure the most even baking and the best rise. It also helps ensure an easy release once the cake is cool.
Meanwhile, preheat oven to 350F and set rack in the center or lower third with enough space for cake to rise and mound slightly.
To a medium bowl, add zest and sugar and use your fingers to pinch and distribute the citrus essential oils until you have what feels like slightly damp sand.
Using a whisk or hand mixer, whisk in each egg, beating 15 seconds after each addition. Once all eggs have been incorporated, beat another minute until color lightens slightly and mixture is well aerated. Add vanilla extract, yogurt and milk and whisk or beat to combine, then pour in olive oil and whisk or beat until oil is fully incorporated into the batter with no separation. Set aside.
In a separate bowl, whisk together flour, baking powder, baking soda and salt. Form a well and slowly pour the wet batter into this dry mix, using a whisk or hand mixer to blend together until batter is just combined. Overworking at this stage will result in a less tender cake.
Remove springform pan from the refrigerator and pour in prepared batter. Bake 40-50 minutes or until a cake tester comes out clean. Remove from the oven and allow to cool 5 minutes before using a cake tester (or wooden skewer or toothpick) to poke holes over the surface, then squeeze the juice of 1 lemon over top for an added hit of fresh lemon flavor and moisture. Allow to cool 15 minutes more before turning out of the pan and allowing cake to cool completely right side up on a cookie rack.
To make the glaze, sift confectioners’ sugar into remaining 2 tablespoons lemon juice and whisk until perfectly smooth. Add more lemon juice to adjust consistency as desired. It should be pourable but not overly runny. Pour over the cooled cake, using a spatula to distribute a smooth, even layer. Sprinkle with flaky salt and allow to set before slicing to enjoy! Will keep on the counter up to 3 days or wrapped well in the refrigerator for 1 week – but it never lasts that long!
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