Glazed Lemon Cake

Glazed Lemon Cake

Recipe credit: Recipe Tin Eats

For the cake:

2 cups granulated sugar

3 eggs

1¾ cup all-purpose flour

2½ teaspoons baking powder

1/3 cup butter, room temperature

1/3 cup Greek yogurt

1 large lemon, washed well, chopped and seeds removed

½ teaspoon vanilla paste

Glaze:

1 ounce lemon juice, freshly squeezed

1 ounce water

2½ ounces powdered sugar

Preheat your oven to 350˚F. Spray an 8-inch springform pan with nonstick cooking spray. Line the bottom with a round of parchment and spray the parchment with nonstick cooking spray.

Combine sugar and eggs in the bowl of a stand mixer and beat light and fluffy.

Sift together the flour with the baking powder then add to the bowl a little at a time along with the softened butter. Mix until completely blended, then stir in the yogurt and the vanilla.

Process the whole lemon in a food processor until it is almost pureed. Add the lemon to the cake mixture and stir until evenly combined, then put the batter into the prepared pan. Bake for 50-60 minutes, or until a cake tester or skewer inserted into the center of the cake comes out mostly clean with just a few moist crumbs clinging to it. Remove the cake from the pan and let cool for 15 minutes before unmolding. To unmold, run a knife around the edges of the cake and slowly loosen the outer ring and remove. Transfer the cake to a serving plate. Glaze the cake with still slightly warm to help spread the glaze.

Make the Lemon Glaze:

Combine the lemon juice, water and powdered sugar in a small pot. Bring to a simmer and cook until the liquid has a syrupy consistency. Spoon the glaze over the cake, using a pastry brush to brush the glaze over the sides on and top of the cake. Allow the cake to cool completely before cutting.