Fresh Lemons Cake

Fresh Lemons Cake

3 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup whole milk

1 (6 oz) container lemon yogurt

1 teaspoon pure vanilla

Zest and juice of 1 lemon

16 ounces (1 cup) softened butter

1 3/4 cups sugar

3 large eggs

Cake Directions:

Preheat oven to 350F. Butter and flour a 9 X 12 baking pan.

In a medium bowl combine flour, baking powder and salt.

In a small bowl mix together milk, yogurt, vanilla, zest and lemon juice.

In a large bowl, beat butter and sugar at medium speed until light and fluffy. Beat in eggs one at a time, beating well after each addition. On low-speed, add and beat flour mixture into butter mixture in 3 stages, alternating with milk mixture. Beat well after each addition. transfer to buttered pan. Bake for 35 minutes or until toothpick comes out clean. Cool completely. Poke holes in the cake with a toothpick so that when the syrup is spooned on the cake, it will penetrate a little deeper.

  

Fresh Lemon

 

Frosting:

1 cup water

1 cup sugar

Juice ½ lemon

1 bay leaf

1/3 cup Limoncello

1-2 lemons cut in very thin slices (8-12 thin slices)

In a small saucepan, add the sugar, lemon, water and bay leaf. Bring to a boil until sugar has melted.  Reduce to simmer and cook for 10-15 minutes until the syrup becomes glossy.  Remove the bay leaf, and add the Limoncello and lemon slices. Simmer for 5 minutes and remove from stove.  When the cake is ready, drizzle the warm syrup with a spoon on the cake. Decorate with the lemon slices. Serve as is, or with fresh strawberries.

Bay leaves

If you like the taste of fresh lemons, this is the cake to make.  It's a refreshing taste from heavy icing cakes!