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!
1cup240 g plain or vanilla soy or other nondairy yogurt
½cup120 ml canola oil
1teaspoonpure vanilla extract
2teaspoonspure lemon extract
1teaspoonlemon zest
1½cups188 g all-purpose flour
1cup120 g powdered sugar
2teaspoonsbaking powder
For the icing:
¾cup90 g powdered sugar
1 to 2tablespoons15 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.