A simple lemon cake with a simple glaze is sweet, sweet perfection.
But sometimes candied lemons are necessary when you want to feel like a fancy-pants.
And honestly, I’m never a fancy-pants, really. But you know those days when you add some some extra oomph to your get-up “just because”? Like wearing eyeshadow when you don’t normally or when you put on that extra accessory because you want to feel sassy?
These candied lemons are the bangle bracelets to my already pretty nice looking outfit.
Because the lemons are really just for show. Sure, you can eat them, and many people do! But I don’t like the taste of them…so plain old lemon cake is always a fabulous option too.
With glaze…the glaze is not optional.
This cake has an olive oil and Greek yogurt base that adds so much moisture!! If this cake had lasted longer than two days it still would have been moist.
It never lasts longer than two days though. We’re animals!!
Hope you enjoy this bright beauty as much as we did!
And don’t worry, it doesn’t taste like olives. xx
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup plain Greek yogurt
- 3 large eggs
- 2 tsp lemon zest
- 1/2 cup extra virgin olive oil
- 1 cup water
- 1 cup sugar
- 1 lemon, sliced thinly
- 1 cup powdered sugar
- 2 tbsp milk
- Preheat oven to 350 degrees F. Grease and flour an 8 x 5-inch loaf pan*. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. In another medium bowl, whisk together the sugars, yogurt, eggs and lemon zest. Slowly mix the dry ingredients into the wet ingredients with a rubber spatula. Fold the olive oil into the batter, making sure it’s completely incorporated.
- Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.
- Meanwhile, for the candied lemons, cut the ends off the lemon and then slice it into six slices. Bring a skillet filled with water to a simmer. When the water is rapidly simmering, add the lemon slices and allow to cook for 1 minute. Carefully remove the slices with a pair of tongs (or a fork) and transfer to a dry, clean towel to drain. Discard the water.
- To the same saucepan you just used, add 1 cup of water and 1 cup of sugar. Bring mixture to a rapid simmer and once the sugar has dissolved, add the lemon slices in one layer (none of the lemon slices should be overlapping). Simmer the lemon slices for about 45 minutes to 1 hour. You’ll notice the water in the mixture will reduce and the lemons will become translucent. Remove the lemons from the mixture and transfer to a parchment-lined baking sheet.
- To make the glaze, whisk the powdered sugar with two tablespoons of milk until smooth.
- When the cake has baked, transfer it to a wire rack to cool in the pan, and then transfer the whole cake to cool completely on the wire rack.
- Pour the glaze over the entire cake and garnish with candied lemons.
- Slice and enjoy.
Recipe adapted from A Cozy Kitchen
*You can also use a 9 x 5-inch loaf pan. It will just yield a thinner cake, so adjust baking time accordingly.