Lemon cake is a light rich and flavourful cake made from both lemon juice and lemon zest. The Texture is both moist and dense with a slight similarity to pound cake. Lemon cake is perfect for summer parties, afternoon tea or Sunday brunch. This icing will form a light hardened crust glaze over top of the cake and will be garnished with thin slices of fresh lemon.
Choose healthy and ripe lemons when at the store for your garnish. Lemons should be firm and bright yellow with a slightly oily skin. Avoid lemons with blemishes, soft spots or lemons that are wrinkled. The healthiest lemons are organic and are heavy for their size.
Combine confectioners sugar and lemon juice in a large bowl. Zest a small amount of lemon into the glaze mixture for subtle pops of colour. The glaze should be thin enough to run down the sides of the cake. If it is too thick, add a little more lemon juice.
Pour the glaze over top of the cooled cake and allow to drip down the sides for aesthetic appeal. Let the icing set. You should see little specks of lemon zest speckled in the glaze. Add more if desired as the icing sets.
Cut three or four lemon slices as thin as possible and place on the middle of the set icing. Cover cake in an airtight container. The cake will keep for several days.
Make cake ahead of time and freeze it for up to four months, thaw and frost.
Tips and warnings
- Make cake ahead of time and freeze it for up to four months, thaw and frost.
Things you need
- 1 cup confectioners sugar
- 2 tbsp fresh lemon juice
- 1 fresh lemon
- Wooden spoon
- Large bowl
- Airtight container