Lemon Cake

This lemon cake is more like a Bundt/ tea cake. I made it a little dense to enjoy with a tea or coffee and it’s perfect for a shaped pan like the charlotte pan I used here. I decrease the amount of sugar so other members in my family can enjoy it too.

Recipe:

1 1/4 cup granulated sugar (can make it 2 cups for a sweeter cake)

3-4 zest of lemon

3 eggs, room temp.

1 cup buttermilk

1 cup neutral oil (like avocado oil)

1 tsp vanilla

1/2 of lemon juice

2 cups all purpose flour

2 1/4 tsp baking powder

For the lemon slices:

1 lemon, thinly sliced

1 cup water

1 cup sugar

1 juice of lemon

For the frosting (optional):

1 stick unsalted butter (or 1/2 cup)

1 block of cream cheese (8oz.)

2 cups powdered sugar (for up to 4 cups of powdered sugar for a sweeter taste)

Directions:

1. Preheat the oven to 350 F

2. In a bowl, add the sugar and lemon zest and start to rub it between your fingers to extract the flavor. Just for a few seconds until the sugar is fluffy.

3. Add the eggs on at a time and mix well with the lemon sugar.

4. Then add the buttermilk, oil, vanilla and lemon juice. Mix well.

5. Add the flour and baking powder in 3 sections while gently folding each time.

6. Butter a charlotte pan really well. You can also use a regular 9 inch pan or a bundt pan for this recipe.

7. Bake at 350 F for 50 minutes (or based on the pan you choose) or until a wooden skewer is inserted and comes out clean.

8. Allow the cake to cool.

9. For the lemon slices: while the cake is baking (you can also do this the day before). Add sugar, water, and lemon juice to a pan. Place it over the heat on medium heat until the sugar is dissolved. Then add the lemon slices and lower the heat to a simmer. Allow it to cook for 30 minutes or until its translucent.

10. Remove the lemon slices and place them on a baking tray with parchment paper. If you want the lemon slices to harden quicker, than place the baking tray with lemon slices in the oven on a low heat setting like 300 F for 10 minutes then allow to cool.

11. Save the lemon syrup to brush the cake with it.

12. For the frosting: add the butter to a bowl of a stand mixer and using a paddle attachment mix the butter until it’s soft and creamy, then add the cream cheese and mix until it’s creamy and incorporated with the butter. Than add the powdered sugar one cup at a time while mixing each time. Add the frosting to a pipping bag.

13. Note: I found the cream cheese frosting online and adapted it, you can skip this step or add your preferred frosting.

14. to assemble: flip the cake on to a cake tray. Brush the cake with the lemon syrup from the lemon slices. Add the cream cheese frosting or pip it onto the cake. Decorate with the lemon slices ( I cut mine in half) and I decorated with mint leaves.