Spring is in the air and Easter will be here soon. I think of Lemon Recipes when I prepare a Menu for our Easter Dinner. Here's a single layer 8" Lemon Cake that is moist and delicious. It will be on my Easter Menu this year.
Here's what you'll need:
1 - 8" Cake Pan buttered well on the side and bottom.
Cut a round of Parchment for the bottom of the pan.
A Wooden Bamboo or a Metal Skewer to Poke the Cake.
2 Large Meyer Lemons (Zest and Squeeze) You'll need 6 TBS of Juice, Divided!
12 TBS Butter
1 1/4 C Granulated Sugar, divided.
2 Large Eggs
1 Large Egg Yolk
1 1/3 C Almond Flour
1/2 C All Purpose Flour
2 tsp Baking Powder
1 1/3 C Plain Yogurt
In a Stand Mixer with a Paddle Attachment:
3/4 C Sugar
Mix until well combined and creamy smooth.
Eggs, 1 at a time. Beat just until combined.
Mix until well incorporated.
In a Small Mixing Bowl:
All Purpose Flour
Gradually Fold into the Batter with a Silicone or Wooden Spatula.
2 TBS Lemon Juice.
Just until well combined.
Spoon the Batter into the Pan.
Smooth the top with a Silicone Spatula.
Bake 30 minutes.
While the Cake is Baking:
In a Saucepan on Low Heat:
Remaining Sugar (1/2 C)
Remaining Lemon Juice (4 TBS)
Heat, stirring constantly until the Sugar has completely dissolved.
Set Aside to Cool Completely.
Remove Cake to a Rack to cool completely.
Pierce the entire top of the Cake with a Skewer.
Spoon the Syrup evenly over the top.
Set aside to Cool for 30 minutes.
Invert the Cake onto a Serving Platter.
Remove the Parchment Paper.
Set aside to Cool completely.
Peace in the Kitchen!