Double Lemon Cake

  • Double Lemon Cake

    There’s something about lemon that just reeks of spring- kind of like how pumpkin pie smells like “you’re going to freeze your ass off, any day now, my friend”.

    So with spring in the air, the lemon cake makes an appearance.  And not just any lemon cake.  Nope.  This one has a lemon syrup that gets poured all over the hot cake, so it seeps into the little holes you’ve poked all over the place.  This cake is bright, fresh, and somehow light.  It’s obviously tangy and moist.  It’s also got your name written all over it.  Go squeeze a few lemons and bake this puppy up.

    Adapted from Levana’s Whole Foods Kitchen recipe…

    CAKE

    3 cups flour

    1/2 teaspoon baking soda

    1 cup plain Greek yogurt (or regular yogurt)

    2 tablespoons grated lemon zest (from about 3 large lemons)

    2 tablespoons fresh lemon juice

    1 1/2 cups sugar

    1 cup salted butter, room temperature

    3 eggs

    LEMON SYRUP

    1/3 cup fresh lemon juice

    2 tablespoons grated lemon zest

    1/3 cup sugar

    1/4 cup butter

    1. Preheat oven to 325º and grease a 10″ springform pan; set aside.
    2. In a medium bowl, combine the flour and baking soda; set aside.
    3. In a small bowl, mix the yogurt, lemon zest and lemon juice; set aside.
    4. In a large bowl, beat the sugar and butter until light and fluffy (3 – 5 minutes).  Add the eggs one at a time and beat for 1 minute after each egg.  Add the flour and yogurt mixtures alternately, beginning and ending with flour, mixing 30 seconds after each addition.
    5. Spread the batter evenly into prepared pan and bake for 1 hour (or until cake tester comes out clean).  Allow to cool for 5 minutes, then unmold onto a plate.
    6. LEMON SYRUP:  In a small saucepan, bring all syrup ingredients to a boil.  Reduce heat to medium and cook until slightly thickened (about 5 minutes).  Poke holes into cake with a skewer (while it is still hot) and pour the hot lemon syrup all over the cake.

    Tips:

    • Don’t forget to wash your lemons before you zest them.   
    • What kind of yogurt to use…  I used almost a cup of Greek and then a bit of regular yogurt (to add a bit of a runnier texture).  I don’t think it matters.
    • Worried that you have too much lemon syrup?  It will absorb into the cake, worry not :).  I made sure to spread some around the edges of the cake, too.
    • This cake would be great served with ice cream.  Or maybe even just a bit of lemon curd on the side to make it a Triple Lemon Cake.
    • Enjoy!

     

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    March 25th, 2015 | More Sweets Please | No Comments | Tags: ,

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