Description
A moist lemon cake with a lemon sugar glaze that shatters with every bite. The cake is super moist and will keep tightly covered at room temperature for 3 to 5 days.
Ingredients
- 1 serving cooking spray
- 1 ½ cups sifted cake flour
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 2 cups white sugar
- ¼ cup packed lemon zest
- ¾ cup olive oil
- 1 teaspoon lemon extract (Optional)
- ½ teaspoon pure vanilla extract
- 2 large eggs
- 2 large egg yolks
- ¼ cup lemon juice
- 1 cup creme fraiche
- 2 ½ cups sifted confectioners’ sugar
- 5 tablespoons lemon juice
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13x2-inch baking pan with cooking spray. Line the bottom with parchment paper.
- Whisk cake flour
- all-purpose flour
- baking powder
- salt
- and baking soda together in a medium bowl and set aside.
- Combine white sugar and lemon zest in a large mixing bowl. Use your fingers to rub the zest into the sugar until fully incorporated. Whisk in olive oil
- lemon extract
- and vanilla extract. Add eggs and egg yolks
- 1 at a time
- whisking vigorously between each addition. Add lemon juice and whisk again; add creme fraiche
- whisking a final time to incorporate.
- Add the flour mixture to the sugar mixture all at once and use a rubber spatula to very gently fold the dry into the wet. Transfer the batter to the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a crumb or two
- rotating at the halfway point
- 30 to 33 minutes. Set on a cooling rack and let the cake cool for 10 to 15 minutes. Invert the cake
- right-side up
- on to the rack
- and set over a rimmed baking sheet.
- While cake cools
- make the glaze. Place confectioners’ sugar and lemon juice in a large bowl. Whisk vigorously until smooth. Gently pour over the cake
- using an offset spatula to spread the glaze if it pools
- and let the cake cool to room temperature. You can poke the cake with a toothpick to help the glaze seep in.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 16