Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A moist lemon cake with a lemon sugar glaze that shatters with every bite. The cake is super moist and will keep tightly covered at room temperature for 3 to 5 days.

Recipe Summary test

prep:
30 mins
cook:
30 mins
additional:
30 mins
total:
90 mins
Servings:
16
Yield:
1 9x13-inch cake
Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13x2-inch baking pan with cooking spray. Line the bottom with parchment paper.

    Advertisement
  • Whisk cake flour, all-purpose flour, baking powder, salt, and baking soda together in a medium bowl and set aside.

  • Combine white sugar and lemon zest in a large mixing bowl. Use your fingers to rub the zest into the sugar until fully incorporated. Whisk in olive oil, lemon extract, and vanilla extract. Add eggs and egg yolks, 1 at a time, whisking vigorously between each addition. Add lemon juice and whisk again; add creme fraiche, whisking a final time to incorporate.

  • Add the flour mixture to the sugar mixture all at once and use a rubber spatula to very gently fold the dry into the wet. Transfer the batter to the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean with a crumb or two, rotating at the halfway point, 30 to 33 minutes. Set on a cooling rack and let the cake cool for 10 to 15 minutes. Invert the cake, right-side up, on to the rack, and set over a rimmed baking sheet.

  • While cake cools, make the glaze. Place confectioners' sugar and lemon juice in a large bowl. Whisk vigorously until smooth. Gently pour over the cake, using an offset spatula to spread the glaze if it pools, and let the cake cool to room temperature. You can poke the cake with a toothpick to help the glaze seep in.

Cook's Notes:

Use a neutral olive oil, not extra virgin.

You can substitute sour cream for creme fraiche.

Nutrition Facts

425 calories; protein 4g; carbohydrates 65.7g; fat 17.2g; cholesterol 69.2mg; sodium 205.6mg. Full Nutrition
Advertisement

Reviews (1)

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/18/2020
Once again, Ms. Jessie, knocks it out of the park with a clear home run!! This is amazing! If you like lemon & a really moist cake, you will LOVE this. It seemed like a lot of ingredients & time consuming at first glance, but it all goes together quickly & is worth it, for sure!! Thank you Jessie Sheehan for another fantastic recipe. Keep up the great work and keep on sharing! :-) Read More
Rating: 4 stars
09/20/2020
The cake was moist, lemony and delicious. I don't usually eat icing as It is too sweet; true to form, I also found this glaze too sweet. I would make this again with the glaze. Read More