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–+ servings

Lemony French Cake with Simple Lemon Icing

This delicate lemony French cake, reminiscent of a classic pound cake, is even better when left overnight. With a light, zesty icing, it’s a perfect treat for Mother's Day or any occasion that calls for a refreshing citrus dessert.
Couverts8
Preparation 15 minutes
Preparation time:40 minutes
Deel op Facebook Print Recipe

Equipment

  • 8-inch (20-cm) round cake pan
  • Mixing bowls
  • Whisk
  • Sifter
  • Cooling rack
  • spatula

Ingredients

For the cake:

  • 1½ cups 188 g all-purpose flour
  • 1 cup 120 g powdered sugar
  • 2 teaspoons baking powder
  • 1 cup 240 g plain or vanilla soy or other nondairy yogurt
  • ½ cup 120 ml canola oil
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons pure lemon extract
  • 1 teaspoon lemon zest
  • Nonstick cooking spray

For the icing:

  • ¾ cup 90 g powdered sugar
  • 1 to 2 tablespoons 15 to 30 ml fresh lemon juice

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Lightly coat an 8-inch (20-cm) round cake pan with nonstick spray.
  • In a large bowl, whisk together the yogurt, oil, vanilla extract, lemon extract, and lemon zest.
  • Sift the flour, powdered sugar, and baking powder on top of the wet ingredients.
  • Stir gently to combine, being careful not to overmix.
  • Pour the batter into the prepared cake pan.
  • Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan on a wire rack for 1 hour before removing.
  • Allow it to cool completely before icing.
  • To make the icing, sift the powdered sugar into a bowl.
  • Gradually add the lemon juice, stirring continuously until smooth and lump-free.
  • The icing should be thick enough to coat the back of a spoon but still spreadable.
  • Spread the icing evenly over the cooled cake with a spatula.
  • Chill before serving for the best flavor and texture.

Notes & Wine Advice

Serving Tip:

Let the cake sit overnight for an even richer flavor. For extra indulgence, double the icing or add a dusting of powdered sugar before serving.

Wine Advice:

Pair with a sparkling Prosecco or a light, citrusy Sauvignon Blanc to complement the lemony notes.

Nutrition values

Calories: 280 kcal | Carbohydrates: 42 g | Protein: 3 g | Fat: 11 g | Sugar: 27 g
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Course; Cake / Dessert / Treats
Cuisine; French
Diets; Dairy-Free / Egg-Free / Vegan / Vegetarian