Remember how I said my chocolate cake recipe was versatile? I wasn't lying. Because this lemon cake recipe is a wild adaptation of that recipe. Well, maybe it's not wild, but it is an adaptation.
The first time I tried it I really neglected the wet to dry ratio and ended up with a lemon-flavoured pancake. A lemon-flavoured pancake that was not fully baked. And that explains why there aren't a lot of photos. I completely switched up the method when I made it the second time and didn't take photos the second time around.
I started by grating the zest off the lemons, and then juicing them. I think I used two lemon, but I squeezed them really well with the mighty juicer we have. It may take more if you're not using such a mighty juicer.
Then, I mixed together the dry ingredients, which consisted of flour, baking powder and soda, and sugar. To that, I added oil, lemon zest and vanilla.
I left the lemon juice out still, because it makes the baking soda react, and I didn't want that to happen until just before the batter hit the pan.
And then I poured it into my greased and floured pan.
After being in the oven for longer than I had planned (because I used an 8 inch pan, rather than a 9 inch pan like I was supposed to), the cake looked and smelled deliiiish.
Once it had cooled, a poured a simple lemon glaze over it.
And once that had set, I added a few curled pieces of zest to decorate.
I enjoyed this cake with my parents after we ate a delicious dinner of Pasta Fresca (coming soon to a blog near you).
Oh my gosh. This cake was so moist and perfectly lemony. It wasn't too sweet, and it was lovely and light. We loved it. It really was perfect. And delicious. And I want more, now that I've written this little devotional.
Lemon Cake with Lemon Glaze
2-2 ½ cups unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sugar
½ cup vegetable oil
2 tablespoons lemon zest
2 teaspoons vanilla extract
½ - ¾ cup freshly squeezed lemon juice
Preheat oven to 375°F. Lightly grease a 9-inch round or 8-inch square cake pan, and dust lightly with flour. Sift together the flour, baking powder, baking soda, salt and sugar into a bowl. Add the oil, lemon zest and vanilla and mix the batter with a fork or small whisk. When the batter is smooth, add the lemon juice and stir quickly. The batter will foam slightly where the baking soda and the lemon juice are reacting. Stir just until the lemon juice is evenly distributed throughout the batter. Pour the batter into the cake pan, and bake for 25 to 30 minutes. Allow to cool before glazing or frosting.
2/3 cup confectioners' sugar
2 tablespoons lemon juice, fresh
1 teaspoon lemon zest (optional)
Sift the sugar into a bowl. Add the lemon juice (and zest, if using) and whisk until smooth. Pour over cooled cake.