I have been craving a cake that really packed a lemony punch and tonight I gave in to that urge. 80 degrees at 9 at night and yet I felt compelled to crank the oven to 350. Go figure.
The inspiration recipe below seemed like a good place to start though I cut the sugar by a bit and I amped up the flavor by adding a lemon drizzle at the last minute. Also, because I wanted it sooner rather than later, and the oven off and cooling down as soon as possible, I cooked the cake in a spring form pan rather than a loaf pan which cut the cooking time in half.
This cake definitely had the flavor I wanted for an evening snack.
1 1/2 cups flour
2 tsps baking powder
1 tsp salt
3/4 cup sugar
Zest from 2 lemons
1 cup whole-milk yogurt
1/2 cup vegetable or fruity olive oil
2 large eggs
1/2 teaspoon vanilla extract
Juice from 3 lemons
1/2 cup confectioner' sugar
splash of orange blossom water (optional)
Preheat the oven to 350.
Measure out all of the dry ingredients into a bowl or stand mixer. Add the remaining ingredients (except for the last 3 on the list) and mix well.
Pour into a greased pan and bake 25-30 minutes for a spring form pan or 50 to 55 for a loaf pan. The cake is done when a toothpick stuck in the center comes out clean. Make sure that the cake is one the done side or the drizzle will make it gummy.
Mix the last 3 ingredients together to form a thin paste. Using the toothpick that you used to check doneness, prick holes all over the surface of the cake. While the cake is still warm, pour the lemon juice-confectioner's sugar mixture over the top of the cake and allow to sink in.
Allow to cool before digging in. This is also a good cake for Sunday morning breakfast.
Inspiration recipe, here.