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!
Portions:8
Preparation Time: 15 minuten
Cooking Time:35 minuten
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Equipment

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
  • 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
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    Recipe Category Brunch / Cake / Dessert
    Country French
    Holliday: Easter / Mothersday
    Season: All seasons
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