Well, this is my first Lemon cake recipe posted on the blog but is not my first time baking them. I have done a lot of them in the past. Lemon cake is my favorite! As you know, I am a perfectionist when it comes to a recipe. So, I decided to post this recipe because is a really, really, good one! I found this recipe on an Italian blog. The cake is a traditional recipe from Puglia, they call it Ciambellone, and is a traditional cake for breakfast.
This cake is light, moist and with high notes of lemon flavor. It’s just sweet enough and so tasty that it doesn’t need any topping. But I made a lemon glaze anyways, I do have quite a sweet tooth. I think you will love it! If you prefer it the traditional way you can simply dust it with some powder sugar or garnish with berries, especially strawberries and raspberries. So, let’s enjoy this pinch of sugar!!
- 1 3/4 cups flour or cake flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup granulated sugar
- Zest of 3-4 small lemons (I used Mayer lemons)
- 3 eggs
- 1/4 cup lemon juice (from 1-2 lemons)
- 1 cup plain whole-milk yogurt (I used Greek yogurt)
- 1/2 cup (100 ml) extra virgin olive oil
- 1-2 teaspoon of dark rum(optional)
- 2 Cup of confectioners’ sugar
- 3-4 tablespoon of lemon juice
- Preheat the oven to 375°F and grease a 9 1/2 cake pan or Bundt pan with olive oil, then dust it with flour.
- Sift together the flour, baking powder, and salt; set aside.
- Add the zest to the granulated sugar and rub together to infuse the sugar with the zest’s lemon flavor.
- Using a stand mixer with a whisk attachment, beat the sugar and eggs on medium-high speed until the mixture has lightened in color and doubled in size, 3-5 minutes. Note: this is a key step. It’s necessary to give the cake structure.
- On low speed, whisk in the lemon juice and yogurt. Add the olive oil, pouring slowly so that flows in a stream. On the lowest speed (or with a spatula), stir in the flour mixture only until combined.
- Pour the batter into the prepared cake pan and bake for 40-50 minutes. (A toothpick inserted in the middle will come out with a few moist crumbs.)
- Remove from the oven and cool for 20 minutes. Remove from the cake pan and cool completely.
- For the Lemon Glace, place confectioners’ sugar in a medium bowl or liquid measuring cup; stir in lemon juice. (Glaze should be thick, yet pourable). Add more sugar or lemon juice, as necessary.
- Drizzle the lemon glaze on top, or if you prefer, decorate it with powdered sugar and some berries and enjoy this pinch of sugar!
- Recipe Adapted from Food Lovers Odyssey