When life gives you lemons…. Just kidding, but seriously, this cake is perfectly balanced.Not too lemony- it’s just fluffy and yummy. One slice, then another, and before you know it, poof! It’s gone.
Serves: 10
Cake
1 cup granulated sugar
2 tablespoons vanilla sugar
3 eggs
Zest of 4 lemons (about 2 tablespoons)
3 tablespoons lemon juice
3⁄4 cup canola or vegetable oil
3⁄4 cup orange juice
21⁄4 cups flour
11⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
Icing
3 cups powdered sugar
1⁄4 cup lemon juice
1 tablespoon hot water
You will also need
1 (1.5-lb.) loaf pan
1. Prepare the cake: Preheat oven to 325°F. Line loaf pan with parchment paper and set aside.
2. In a bowl, mix sugars, eggs, and zest.
3. Add lemon juice, oil, and orange juice. Mix to combine.
4. Add flour, baking powder, baking soda, and salt. Mix to incorporate.
5. Pour batter into the prepared pan and bake for 50 minutes, until a toothpick inserted into the center comes out clean. Set aside to cool.
6. Prepare the icing: In a bowl, whisk together powdered sugar, lemon juice, and hot water until smooth.
7. When the cake is completely cool, cover the top with icing.
Photo by Chay Berger
Recipe featured in the Whisk By Ami Magazine
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