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Glazed Lemon Cake

This cake is bursting with lemon flavour and is perfect for any spring celebration. The lemon glaze makes it a touch fancy but you could also simply dust the top with confectioners' sugar.

Our flours are freshly milled to order. Shop our full flour selection here.  

Glazed Lemon Cake
2 cups (265g) Flourist Sifted Red Spring Wheat Flour
3 tsp baking powder
1/2 tsp salt
2 eggs, room temperature
3/4 cup neutral oil (ex: grapeseed, canola, safflower)
1 cup Greek yogurt or sour cream
zest of 1 lemon
1/3 cup freshly squeezed lemon juice
1 cup (200g) sugar

Lemon Glaze
1 cup (115 g) confectioners' sugar
1 tbsp butter, melted
2 tbsp freshly squeezed lemon juice

Preheat the oven to 350°F. Butter a 9-inch cake pan and line the bottom with a circle of parchment paper. Butter the parchment paper and dust lightly with flour, shake off any excess.

Sift together flour, baking powder, and salt. Set aside. 

In a large bowl, whisk the eggs, oil, Greek yogurt, zest, lemon juice, and sugar until combined. Gradually add the wet ingredients to the dry ingredients and fold with a rubber spatula until there are no lumps or pockets of dry flour.

Pour batter into the prepared pan and tap it against the counter to help pop any air bubbles. Bake 35-45 minutes until the cake is firm to the touch and a toothpick inserted into the middle comes out clean. Remove cake and let cool for 20 minutes. Run a knife around the edges and gently release the cake from the sides of the pan. Turn it out onto a wire rack to cool completely before glazing.

For the lemon glaze, sift the confectioners' sugar into a small mixing bowl. Add butter and lemon juice into the centre. Stir together until smooth. Adjust consistency by adding more confectioners' sugar to make it thicker, or a little bit of lemon juice to make it runnier. 

Carefully peel the parchment paper away from the cake and place it on a wire rack. Place the wire rack on a rimmed baking sheet (this will catch the extra glaze). Pour the glaze over top of the cake, allowing the excess to drip onto the baking sheet. Place cake and wire rack on a second baking sheet and repeat the process by pouring the excess glaze over the cake again. 

Easily substitute other Sifted Flourist flours in this recipe, or for variety, try our Flourist Whole Grain Einkorn Flour

5 comments

Joanna

I doubled the recipe and baked it in a 9 × 13 pan. It took a bit over 50 min in my gas oven. I only had one lemon so I used a combination of blood oranges and the lemon. It turned out great and the glaze was a lovely mellow pink colour. Everyone at worked loved it! I will definitely make this again.

Denise @urbnspice

This might be helpful to Kloe. I am also lactose Intolerant, however I am able to use lactose-free sour cream. It works like a charm. This is a lovely cake, as are all the recipes from @flourist. ❤️

Sally B

Fantastic recipe! Only had sifted red fife, but worked beautifully! Thank you.

Joanna

This cake is amazing. It has a nice lemon taste. Don’t skip the glaze. The cake is nice and moist, but not dense or soggy. A perfect lemon cake. I baked mine in a 9-inch square pan.

Kloe Knoll

I am lactose intolerant. What can I use in place of sour cream?
Do you have a vegan version? I have a lemon tree and this cake sounds amazing! Thank you!

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