Lemony Lemon Cake
Lemony Lemon Cake
Pucker up folks because if you love lemon then you’re going to absolutely fall in love with this moist cake that is part lemon pound cake and part lemon brownie (is there such a thing?). My mother made something so close to this that when I eat this, I’m filled with sweet memories of devouring this cake like it was candy, filling my eager face full of lemony goodness topped with a sweet nectar-like glaze that literally sinks into the cake. You might not be able to get enough of this so I suggest you make the full-size 9 x 13-inch dish. If you’re really disciplined then maybe you can get away with half a recipe in an 8 x 8-inch square dish, but I promise, your family will be begging you to make this over and over.
I love my Microplane grater for creating the perfect size lemon zest for the glaze and the cake. You probably should get one if you don’t have one already. You can pick one up at your local Target, Fred Meyer or Bed, Bath and Beyond. (No, I’m not paid by these stores . . . I wish!). It grates citrus zest just the way you want it and is strong enough to handle hard Parmesan cheese. I grate fresh nutmeg with this and feel like a pro!
This is a once-in-a-while treat that is sure to please the whole family. Cut in small squares and place in cute colored cupcake liners when serving a crowd like I will do this next week when we host an open house for our son, Tanner, who is returning home from serving a two year LDS church mission in Northern Chile. We are all very eager to hug him tight. I’ll post more about this next week when I share a few of his favorite foods, maybe even Chileno foods like empanadas and gaucamole. That will be fun!
One year ago: Sun-Dried Tomato and Feta Cheese Dip
- Lemony Lemon Cake
- Cooking Spray
- 1 1/2 cups whole wheat pastry flour
- 1 1/2 cups sugar
- 1/2 tsp salt
- 1 cup butter, softened
- 4 large eggs
- 2 Tbsp fresh lemon juice (from 1/2 of a large lemon)
- Zest from 1/2 large lemon
- 1 cup powdered sugar
- 2 Tbsp fresh lemon juice (from 1/2 of a large lemon)
- Zest from 1/2 large lemon
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray or line with parchment paper for easy removal.
- Whisk together the flour, sugar, and salt in a large bowl or the bowl of a standing mixer. Add the softened butter and blend well using a hand mixer or your standing mixer. Add eggs one at a time, blending well after each egg. Add lemon juice and zest and blend well.
- Pour batter into the prepared pan and bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near center comes out clean. Remove from oven and let cool.
- For the glaze: Whisk together the powdered sugar, lemon juice, and zest from the other half of the lemon in a small bowl. Pour over the cooled lemon cake. Cut into small squares and serve in colored cupcake liners.
You might also enjoy:
Lemon Poppyseed Muffins with Almond Lemon Glaze
Strawberry Lemon Angel Dessert
Coconut Zucchini Bread with Lemon Glaze
