I haven’t shared any recipe posts for a while, and this one is as simple as they come. I had a request for a lemon cake and after combing through the ideas and scraps that I have gathered I landed on a recipe that seemed right. As I always do, I tweaked it a little and have recorded it here for you in case you, like me, collect recipe ideas and scraps.
INGREDIENTS:
- 3/4 c salted butter
- 1 c sugar
- 3 large eggs
- 3 large lemons (unwaxed and zested)
- 2 c flour
- 1/2 tsp baking powder
- 1/2 c Greek yogurt
Heat oven to 340 F and grease and line the bottom of a loose bottomed 8 in cake pan. Beat butter and sugar together until pale in color then add eggs one at a time. Stir in lemon zest, baking powder, and then yogurt. Spoon mixture into tin and smooth. Bake for 50 minutes or until golden and toothpick inserted in center comes out clean.
Cracking on top is a-ok. For this I just did a simple lemon sugar glaze. It is wonderfully fresh. Dense like a pound cake and moist.