How to Make Tasty Glazed lemon cake

Glazed lemon cake. Get Inspired On Our Official Site. Gradually beat in soda just until blended. To make the Glaze: In a medium bowl, combine lemon juice and confectioners' sugar.

Glazed lemon cake You'll love the bright lemon flavour, that it's so beautifully moist and only requires one bowl and a whisk! Finished with a lemon glaze, this is a simple cake that you can whip up on short notice. When blueberries are in season, try this Blueberry Lemon Cake. You can have Glazed lemon cake using 14 ingredients and 9 steps. Here is how you cook it.

Ingredients of Glazed lemon cake

  1. It’s 1/2 cup of butter.
  2. You need 1 1/2 cups of all purpose flour.
  3. It’s 1 cup of white sugar.
  4. Prepare 3 of large eggs.
  5. It’s 1/3 cup of greek yoghurt.
  6. It’s 2 tablespoons of lemon zest.
  7. Prepare 1/4 teaspoon of salt.
  8. Prepare 1/4 teaspoon of baking powder.
  9. It’s 1/4 teaspoon of baking soda.
  10. You need 1 tablespoon of lemon juice.
  11. Prepare 2 teaspoon of vanilla extract.
  12. You need of Glaze.
  13. It’s 1/2 cup of icing sugar.
  14. You need 1 tablespoon of lemon juice.

In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. Add more sugar or lemon juice, as necessary, to achieve desired consistency. Whisk in lemon juice or lemon extract. If you'd like it a bit thinner, then add more milk as needed.

Glazed lemon cake step by step

  1. Preheat the oven to 162 degrees celsius. Whisk together the flour, salt, baking soda, and baking powder..
  2. Beat the sugar with the softened butter until fluffy. Add in the eggs one at a time, beating after each addition. Mix in the vanilla extract, lemon zest, and lemon juice..
  3. Combine the flour mixture and greek yoghurt into the wet ingredients, alternating between the two..
  4. Line a greased 8×4 inch loaf pan with a baking sheet, or greased aluminum foil. Spoon the batter into the pan and smooth the top..
  5. Bake at 162 degrees celsius for 55-60 minutes, or until a skewer inserted in the middle comes out clean..
  6. If the top of the cake browns before the inside is cooked, cover the top tightly with aluminum foil and bake for an additional 10 minutes, checking in between..
  7. Remove the pan from the oven and allow the cake to cool for 15 minutes. Slide a butter knife around the edges, and lift it out of the pan using the foil or baking sheet. Place it on a wire rack to cool..
  8. Make the glaze: Sift half a cup of icing sugar into a bowl, and mix in 1 tablespoon of freshly squeezed lemon juice. Pour the glaze over the cake while it's still warm..
  9. Allow the cake to cool completely before slicing..

Brush or drizzle the lemon glaze on a warm or cooled cake. BTW, next time, I would just add the lemon flavor to Thomas Joseph's recipe for "Best Pound Cake" to get myself a Glazed Lemon Pound Cake. But do thank Sarah for the good and thorough instructions in the video. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

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