Lemony French Cake with Simple Lemon Icing
This lemony cake, reminiscent of a classic pound cake, is moist, tangy, and even better when left overnight. Perfect with a light glaze or as a layered treat!
Equipment
- 8-inch (20-cm) round cake pan
- Nonstick cooking spray
- whisk,
- Sifter
- spatula
- Cooling rack
Ingrediënten
For the cake:
- 1 cup 240 g plain or vanilla soy or other nondairy yogurt
- ½ cup 120 ml canola oil
- 1 teaspoon pure vanilla extract
- 2 teaspoons pure lemon extract
- 1 teaspoon lemon zest
- 1½ cups 188 g all-purpose flour
- 1 cup 120 g powdered sugar
- 2 teaspoons baking powder
For the icing:
- ¾ cup 90 g powdered sugar
- 1 to 2 tablespoons 15 to 30 ml fresh lemon juice
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Lightly coat an 8-inch (20-cm) round cake pan with nonstick cooking spray.
- In a large bowl, whisk together the yogurt, canola oil, vanilla extract, lemon extract, and lemon zest until smooth.
- Sift the all-purpose flour, powdered sugar, and baking powder on top of the wet ingredients.
- Stir gently until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan on a cooling rack for 1 hour before attempting to remove it.
- Let the cake cool completely before applying icing.
- To make the icing, sift the powdered sugar into a medium bowl.
- Gradually add fresh lemon juice, stirring constantly, until the icing reaches a spreadable consistency that clings to the back of a spoon.
- Spread the icing evenly over the cooled cake using a spatula.
- Chill the cake before serving for best results.
Variation:
For a layered version:
- Double the cake recipe and bake in two separate pans.
- Use the Cream Cheese Frosting from Pumpkin Cupcakes (adjusted with lemon flavor: replace vanilla extract with half the amount of lemon extract or add 2 teaspoons of lemon zest).
- Apply frosting between the layers, then cover the top and sides with the remaining frosting.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with a cup of herbal tea or sprinkle fresh berries on top for an extra pop of color and flavor.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a lightly sparkling Prosecco.
Nutritional Information
Calories: 280 kcal | Carbohydrates: 41 g | Protein: 3 g | Fat: 12 g | Fiber: 1 g | Sugar: 29 g | Salt: 0.2 g