Caroline's Glazed Lemon Cake
A little history lesson on the lemon 🍋
Lemons entered Europe near southern Italy no later than the second century AD, during the time of Ancient Rome. However, they were not widely cultivated in this time. The first substantial cultivation of lemons in Europe began in Genoa in the middle of the 15th century. The lemon was later introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola on his voyages. Spanish conquest throughout the New World helped spread lemon seeds. It was mainly used as an ornamental plant and for medicine. In the 19th century, lemons were increasingly planted in Florida and California.
In 1747, James Lind's experiments on seamen suffering from scurvy involved adding lemon juice to their diets, though vitamin C was not yet known as an important dietary ingredient.
Today we use lemon juice, rind, and peel in a wide variety of foods and drinks. The whole lemon is used to make marmalade, lemon curd and lemon liqueur. Lemon slices and lemon rind are used as a garnish for food and drinks. Lemon zest, the grated outer rind of the fruit, is used to add flavor to baked goods, puddings, rice, and other dishes.
Note: My friend Shannon would like you to know that the cake tastes even better if you add 1 tablespoon of poppy seeds. I have not tried, but I trust her completely 😀
Lemon Cake Ingredients:
- 1/2 cup butter, salted, or unsalted, at room temperature
- 1 cup white sugar
- 3 large eggs, at room temperature
- 2 Tbsp lemon zest, from about 1 large lemon
- 2 Tbsp lemon juice
- 2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1/4 tsp table salt
- 1tsp baking soda
- 1 tsp baking powder
- 1 cup yoghurt (I used greek yoghurt)
- 1/2 cup icing/confectioners' sugar
- 1 Tbsp lemon juice, plus more, as needed
Preheat oven to 325 F/165 Celcius
Spray an 8x4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
In a large bowl with an electric mixer cream the butter with the sugar. Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla. Then add the greek yoghurt.
In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With mixer on low, add the flour mixture to the butter mixture. Scrape into prepared 8x4-inch loaf pan and level batter. Bake in preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
While loaf is still a little warm, prepare the glaze by stirring together all the glaze ingredients in a small bowl. Wait for the cake to cool, and enjoy!
ps. Let me know what you think of the recipe, and tag us on Instagram if you make it! 💖