Friday, February 22, 2013

Guest Post: Lemon Cake

So, life has been a little crazy, as evidenced by the total silence in blog land. It's tough going back to being a working woman with children...and watching someone else's children all day, too! I don't know how people do this all the time because it's exhausting.

Thankfully, my wonderful dear friend Megan came through just in time with a rescue recipe to wake the blog back up again. She moved back to the States a while ago, and I miss her terribly! She's going to be trying to give us a guest post once or twice a month so keep an eye out for this lovely woman whose idea of cooking was transformed by living in this part of the world.

Since lemon cake is among my favorite cakes ever, without further ado (yes, that's really how you write it!), here's Megan:

I found this recipe few years ago while living in Asia and looking for an easy cake that didn't take too long to bake and didn't have to cook at too high a temperature (we had a big, electric toaster oven). At first glance this cake had a lot of specialty ingredients, like organic everything and Meyer lemons, but I decided to give it a go anyway, and now it's one of my husband's favorites!

This is my simplified version adapted from Healthy Green Kitchen's Meyer Lemon Olive Oil Cake:

Lemon Cake
For the cake:

1 1/2 cups all purpose flour
2 teaspoons baking powder

Pinch of sea salt

2 teaspoons lemon zest

1/2 cup plain yogurt

1 cup sugar

3 large eggs

1/2 cup fruity olive oil (melted butter would work, too)

For the syrup:

1/4 cup powdered sugar

1/4 cup lemon juice

For the icing:

1 cup powdered sugar

3 tablespoons lemon juice

  1. Preheat the oven to 170°C/350°F. Grease an 8x8 pan with olive oil, and flour the bottom of the pan.
  2. In a medium bowl, mix together the flour, baking powder, and salt. Add the lemon zest and mix well.
  3. In a large bowl, combine the yogurt, sugar, eggs, and olive oil. Whisk well to combine. Pour the dry ingredients into the wet ingredients and whisk again to combine.
  4. Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. I suggest you start checking after 25 minutes: you do not want to over bake it.
  5. Cool the cake for 15 minutes and then remove from the pan. Prick the cake all over with a fork, whisk the syrup ingredients together, and then drizzle the syrup all over the cake. The syrup will seep into all those fork holes you just made, and this is a very good thing.
  6. Allow the cake to cool for another 30 minutes or so and then whisk the icing ingredients together. Using a offset spatula (or a spoon), cover the top of the cake with the icing. You can serve the cake immediately, or wait 45 minutes to 1 hour and the icing will harden.

I ended up doubling this recipe to make a bigger cake and put it into a 9x13. The cooking time stayed about the same, maybe 5 extra minutes. When I got back to the States, I tried this recipe again using a spring form pan like the original recipe said, and I didn't really like how it came out. The picture (above) is from the spring form pan version. The first time I made it, doubled and baked in a 9x13, looked gorgeous.

Thank you, Megan!!

No comments:

Post a Comment