French Lemon Cake with Lemon Glaze
We love simple cakes. No extravagant buttercream needed. This is the kind of cake that works well for tea, brunch, a snack or dessert. Serve some berries alongside, or enjoy as is. This French Lemon Cake is as versatile as it is amazing – it is made in a slow-cooker as is the Praline-Pumpkin Cheesecake. Both are from Slow Cooker Dessertsby Roxanne Wyss and Kathy Moore. Now you will get even more use out of this handy and helpful appliance. Note that you need a 5-quart or larger slow cooker for this recipe.
Excerpted from Slow Cooker Desserts(St. Martin’s Griffin, 2015) by Roxanne Wyss and Kathy Moore. Photos by Jennifer Davick
We fell in love with the moist, soft texture of this cake. It is wonderful with the tart lemon glaze and even better topped with the glaze and fresh berries. Be prepared for your friends to request the recipe for themselves.
- 1¼ cups all-purpose flour
- ¾ teaspoon baking powder
- Dash of salt
- ½ cup unsalted butter, at room temperature, plus more for the pan
- 1 cup sugar
- 1 large egg, at room temperature
- ½ cup sour cream
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- ½ cup confectioners’ sugar
- MAKE THE CAKE: Butter a 7-inch springform pan and set aside. Crumble a sheet of aluminum foil, about 24 inches long, into a thin strip, then form it into a 7-inch ring. Place the ring in the bottom of a large slow cooker.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl using a hand mixer, beat together the butter and sugar on medium-high speed until light and fluffy. Beat in the egg. Add the sour cream and blend well.
- Add the flour mixture to the butter mixture, beating until well blended. Beat in the lemon zest, lemon juice and vanilla.
- Pour the batter into the prepared pan. Place the filled springform pan on the foil ring in the slow cooker. Cover the slow cooker and bake on high for 3 to 4 hours, or until a wooden pick inserted into the center of the cake comes out clean.
- Transfer the pan to a wire rack to cool for 10 minutes. Remove the outer ring from the pan and let the cake cool completely.
- MAKE THE GLAZE: In a small bowl, whisk together the lemon juice and confectioners’ sugar until smooth. Pour the glaze over the cooled cake.
Authors Tip: Lemon zest is easy to grate using a Microplane grater. Remember that the wonderful, intense lemon flavor you want is in the colored portion, but the white pith is bitter.
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