We are nearing the end of the citrus season here in the Arizona desert. The smell of citrus blossoms is everywhere right now and its heavenly. I have a pile of lemons in the kitchen and I use each and every one thoughtfully. Today its lemon cake, tomorrow its preserved lemons with maybe some lemonade in between.
Here is how to make this lemon cake.
Makes two 4x9 inch cakes, one standard bundt.
2½ C AP flour
1½ C organic sugar
2½ tsp baking powder
½ tsp sea salt
1 C sour cream or plain yogurt at room temp
½ C olive oil
3 eggs at room temp
1½ tsp vanilla extract
2½ Tbs grated lemon zest
Juice from about 1 lemon to sprinkle on hot cakes
2 Tbs fresh lemon juice
1½ C powdered sugar
Butter the cake pans (I line my pans with parchment paper) and preheat the oven to 350 degrees.
In a medium bowl, sift together the flour, sugar, baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the sour cream (or yogurt), eggs, vanilla, and lemon zest. Drizzle in the olive oil at medium speed until well incorporated.
Slowly add the dry ingredients in 3 batches, mixing just until combined each time.
Divide the batter between the pans. Bake until the tops are golden brown and a tester inserted in the middle comes out clean, about 35 to 45 minutes depending on your pan size. Even less for cupcakes. Once done, I like to sprinkle fresh lemon juice on top of the cakes right when they come out of the oven. Then, allow the cakes to cool for at least an hour.
Meanwhile, make the lemon glaze. In a small bowl mix the lemon juice and powdered sugar together until there are no lumps. The glaze should be thick and shiny. Add more sugar if its to runny, or add more lemon juice if its not runny enough. Glaze the cooled cakes and let them sit at room temp for at least another 20 minutes. Serve!