It looks like I had lemon on my mind all week! I think there isn’t a day this week when I didn’t have something lemony! Yes, I do love lemon. Although I’m not a big fan of desserts, the ones I prefer are by far the lemon ones.
I’ve used store bought lemons this time, but if you’ve been following our blog for quite some time, you know by now that we have a small collection of citrus trees and I cannot wait to have my first harvest of Meyer lemons to create delicious recipes.
This little lemon cake is so yummy, sweet, moist, lemony and the yogourt in it, gives it an extra kick. Of course a lemon cake would not be complete without a sweet tart glaze. It is really easy to make. I have this cake for breakfast and it’s the perfect companion to your afternoon coffee.
It is very important to let the cake cool completely before pouring the glaze over it. If the cake is still warm, the glaze will simply melt and vanish. I prefer to make the cake in the morning and glaze it in the afternoon, right before I dig my face into it !
- For the Cake:
- 1\2 cup of softened butter
- 1 cup of sugar
- 2 eggs
- 1 cup of plain yogourt
- 1/2 cup of milk
- 1 tsp of vanilla extract
- Juice and zest of 1 lemon
- 2 cups of flour
- 1 tsp of baking powder
- 1 tsp of baking soda
- For the glaze:
- 1 cup of confection sugar
- 2 tsp of coffee cream (or milk)
- 1 tbsp of lemon juice
- For the cake:
- In a bowl, sift the flour with the baking powder and baking soda (reserve).
- In a large bowl, cream the butter and sugar using a hand mixer.
- Add in the eggs, yogourt, milk, vanilla extract, lemon juice and zest, mixing until smooth.
- Gradually incorporate the flour mix and folding it in with a spatula.
- Grease a 9 inch loaf pan and pour in the cake batter.
- Bake in a preheated oven at 350F for about 55 minutes.
- Let the cake cool completely before glazing it.
- For the glaze:
- Mix the confection sugar with the coffee cream and lemon juice.
- Pour the glaze over the cooled cake.