Lemon Cake

We`ve been having very nice and warm days, with some thunderstorms in between, but overall we can`t complain. I really enjoy the warmer weather!!

I truly love lemons; in my morning water, in desserts, and just the bright yellow color:) I have made this refreshing, lemony cake many times before, it is so yummy!

 

The lemon balm is from my herb garden, which I have been passionately taken care of for many years now:) I love smelling and using all the different herbs;)

Recipe is adapted from: the best of milk calendar recipes, Desserts&Entertaining

 Lemon Cake

• 1 ⁄ 2 cup butter
• 2 1 ⁄ 2 cups sugar
• 2 eggs
• 1 ⁄4 cup plain yogurt
• grated rind of 2 medium organic lemons
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 cup milk
• 1 ⁄ 2 cup fresh lemon juice

-Preheat oven to 350F ⁄180C. Grease and flour a 10-inch (3 L) Bundt pan or 13X9-inch (3 L) cake pan.

-In a large bowl, using electric mixer, beat butter with 2 cups of the sugar until light and fluffy; beat in eggs, yogurt and lemon rind.

-In a separate bowl, stir flour with baking powder. Stir into egg mixture alternating with milk.

-Spoon into prepared pan. Bake for 50 min. or until tester inserted in center comes out clean.

-Stir remaining sugar with the lemon juice until dissolved. Invert cake onto rimmed plate then, using a toothpick, poke 1-inch deep holes in top. Drizzle lemon mixture over cake. Let cool.

 

— I did use coconut sugar for the cake batter and a lemon and honey mixture to drizzle. Decorate with fresh lemon balm and lemons.–

 

Enjoy!

 

Ursula

 

 

You can find me on Instagram: @littleswisslittecanadian

 

 

 

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