Do you want to learn how to make a lemon cake? One that has less fat and sugar but still a ton of flavor? If you enjoy tart lemons, this is the recipe for you to try. It is fast to make, bakes within the hour and can be on the table by the time you are finished with dinner. It is a refreshing way to end any meal or makes a great afternoon snack.
Since I started learning the basics behind cooking, I wanted to see if it was possible to make cake with less calories and fat but still taste good. Since lemons are fast becoming a favorite, I decided to try and make a lemon cake recipe. Instead of butter, oil was used. When being mindful of health, plant based fats are often much better for you than animal fats. Multiple studies show choosing monounsaturated and polyunsaturated fats can help improve your cholesterol! I do believe butter can add an amazing flavor to a ton of food. But in this instance, it wasn’t necessary. The oil helps keep the cake light, moist and fluffy.
Also, I figured in making my own recipe, I would either love it or hate it. At worst, it would be a disaster. At best, I’d have a cloud of lemony happiness. Today, my friends, thankfully we relished the zing of lemon and sugar. It was so good we ate the entire cake within a few days. Kind of defeated the purpose of being light in calories somewhat. Zesty and Light Lemon Cake was the name I came up with after some deliberation. What would you call it? In the meantime, if you love citrus, try out this orange lovers cake next.
Zesty Lemon Cake
Ingredients
- 1 â…“ cups (200g) flour
- 4 large (200g) eggs
- ¾ cup (180mL) oil
- ¾ cup (150g) white sugar
- 1 large (84g) lemon
- 1 ½ tsp (6g) baking powder
- 1 tsp (5mL) lemon extract
- ½ tsp (2g) salt
Icing
- 1 cup (125g) powdered sugar
- 1-2 tbs (15-30mL) lemon juice
Instructions
- Preheat oven to 350F (180C.)
- Grease and flour a 9×5 loaf tin (23x13cm) or line with parchment paper.
- Sift together flour, baking powder and salt.
- Zest and juice the lemon.
- In a large bowl, combine eggs, oil, lemon juice and the extract. Whisk together, about 30 seconds.
- Add in the sugar and whisk until it starts to dissolve, about 1 minute.
- Add dry ingredients and whisk until smooth.
- Pour into pan and bake 45-55 minutes or until a toothpick inserted in the middle comes out clean. Center should read between 200F (93C) and 210F (99C.)
- Cool completely before serving.
Icing
- In a small bowl, sift powdered sugar. Stir in juice one teaspoon at a time until desired consistency is reached.
- With a spoon, drizzle over top of cooled cake and allow it to drip over the edges. For easier cleanup, do this on the wire cooling rack sitting on top of a piece of parchment, paper towel or a tray. Allow icing to dry several minutes before cutting.
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