Glazed Lemon Cake
Recipe credit: Recipe Tin Eats
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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.