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Glazed Lemon Cake

This lemon cake feels like biting into pure sunshine. We like how the thin glaze shatters and gives way to a tender crumb with bursts of citrus thanks to the addition of fresh lemon segments.

Glazed Lemon Cake
Adapted from Nicola Lamb

3/4 cup (170 g) butter, room temperature
3 tbsp (30 g) neutral oil
3/4 cup (150 g) sugar
4 eggs
1 1/2 cup (207 g) Flourist Whole Grain Einkorn Flour
3 tsp baking powder
1/2 tsp salt
1/4 cup (55 g) milk
2 whole lemons

4 tbsp (45 g) lemon juice
1/2 cup (100 g) granulated white sugar
pinch salt

Preheat the oven to 350°F. Line a loaf pan with parchment paper.

Zest lemon and set zest aside. Next, supreme the lemon, which means to slice wedges of citrus without any pith. First, cut off the top and bottom of the lemon by slicing past the pith to expose the fruit. Stand the lemon upright so that you have a flat base to work from. Using a thin, sharp knife to remove the skin and pith, cut down along the sides in sections, from top to bottom. Follow the curve of the lemon and rotate as you work. Once all of the skin is removed, cut along either side of the membrane to release the segments. Use the membranes as a guide and cut as close to the membrane as possible, removing any seeds as you work.

Slice each segment into 4-5 pieces and put these pieces and all the accumulated juice into a small bowl. Squeeze the leftover membrane over the bowl to capture any leftover lemon juice.

In a mixing bowl of a standing mixer with the paddle attachment, cream butter, oil and zest together until smooth. Add sugar and continue beating until it's fully incorporated. Scrape down the sides of the bowl and add eggs, one at a time.

Sift the Flourist Whole Grain Einkorn Flour, baking powder and salt together and fold into the batter with a rubber spatula in three additions. Fold only until the dry ingredients are incorporated and no more dry streaks of flour remain. Add milk and fold in a few times. The batter should appear smooth. Gently fold in the  lemon supremes and all the juices as the final step. 

Pour into the prepared loaf pan and bake for 50-60 minutes until a skewer comes out clean.

While the cake is baking you can make the lemon glaze by mixing the lemon juice, granulated sugar and salt together. Pour lemon glaze directly over top the lemon cake once it comes out of the oven and gently lift the edges of the cake upwards to allow some of the glaze to run down the edges. Allow cake to cool completely in tin before slicing and serving.


Shira @ Flourist

Hi Devan! Yes that is the purpose!

Shira @ Flourist

Hello Corinne, Jean and Rozita! Sorry we published and missed that lemon supreme detail! The recipe has been updated. Our apologies for that and for the delay!


What do you do with the supremed part of the lemon . . . It is still in the bowl. What do you do with it?


Is the goal of sifting the whole grain flour in this recipe to remove the the bran?


What happens with the supremed lemons and juice? Add to the batter alternately with the dry ingredients? Then, add the milk at the end?

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