Tender Lemon Cake

What a fine example of worldwide recipe sharing this cake makes – originally posted on “Grandbaby Cakes”, this cutie found its way to Lili, a fellow food photographer, at that time living in Kazakhstan. As usually, her gorgeous bright images caught my eye, and I immediately got inspired, and needed to give it a chance, too.

DSC_0727 eAnd here it is.. Moist, tender, mellow lemon parade..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
I however, opted for a different shape – not a loaf in my case, but round.

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As in the actual recipe, it breathes with spring or summer due to the zesty lemons, and also, as Jocelyn from Grandbaby Cakes herself mentions, it is helpful to have a cake like this on mind when it comes to wearing tiny summer dresses.. It contains no butter, sour cream nor buttermilk, and so she considers it healthier.

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So why not start thinking of that even now, a while before their season comes?

Of the lemons, you will need: 1/2 cup lemon juice, 2 tsp lemon zest, 1/2 tsp lemon extract for the cake, and 2 – 3 tbsp milk or fresh lemon juice for the flavour for the icing (I used lemon juice).

DSC_0584 e 2To make the cake, or loaf if you go for the original form, you will need: 2/3 cup olive oil; 1 1/4 cup granulated sugar (or 1 cup honey or Marple syrup); 3 whole large eggs, lightly beaten;  2/3 cup Greek style yogurt;  1 1/2 all – purpose flour ( I used self raising); 1 tsp vanilla extract; 3/4 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 cup icing sugar.

Preheat oven to 180 ºC. In a large mixing bowl, whisk together olive oil, granulated sugar, lightly beaten eggs, yogurt, lemon juice, vanilla extract, lemon zest and lemon extract.

In a separate bowl, sift flour, baking soda, baking powder and salt. Add the flour mixture while whisking together until well combined.

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Add lemon cake batter to a greased 23 x 13 cm loaf tin and bake in oven for 45 – 55 mins or until toothpick is inserted in the centre and comes out clean. I used round  25 cm loose base tin, and the baking time was around 45 mins.  Let cool for 10 mins, then remove from the tin to finish cooling.

 

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Once the cake has cooled completely, whisk together icing sugar and milk or lemon juice, and pour over the cake.

Let the icing set and enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

We enjoyed this cake indeed, however, I need to make a note, that next time I will try to amend the recipe a bit, because I still needed the more succulent feel to it. It might have also been the kind of flour, or the tin – supposing the round shape is more open and lets more moist out while baked.

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Needless to say.. we loved it the next day even more – as it often happens with cakes of this kind – the moisture of the icing and the juices absorbed in the pastry came to its full potential once they took a little rest overnight. Smile.

 

 

 

 

 

 

 

 

 

 

 

Many thanks to all the people around the world who not only enjoy baking, but are keen on sharing their ideas, experience and love for food. Find the work of the two wonderful ladies mentioned above in the links below.

For Lili :

Lili Basic Capaccetti Photography

https://www.facebook.com/LiliBasicCapaccettiPhotography?fref=photo

For Jocelyn :

Grandbaby Cakes

https://www.facebook.com/GrandbabyCakes

The original recipe © Grandbaby Cakes:

http://www.grandbaby-cakes.com/2013/04/healthy-lemon-loaf-cake/

 

 

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