Wednesdays. They’re hard. You’re in limbo between the weekend and the rest of the work week. Tired. Probably a little cranky from being tired. But then you find this cake with its fresh lemon taste and sweet glaze. You find it and you eat a slice and instantly feel happier. And then you eat another one because it’s Wednesday and you’ve had a hard week so far.
And now your head is all “oh this is just the best! I love lemon! I love Wednesdays!” Your mood is instantly improved. You’re smiling and thinking about how much fun you’re going to have this weekend.
Everything about this cake says summer to me. The fresh lemon, the sweet glaze, the juicy blueberries topped by the fresh lemon and sweet glaze. You can’t beat it.
- For the cake:
- 2 cups cake flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup sugar
- 1/2 cup sugar
- 1/2 cup olive oil
- 2 eggs
- 1 cup nonfat yogurt
- Zest from one large lemon
- 1 tsp vanilla extract
- For the glaze:
- 2 cups powdered sugar
- Juice of 1 1/2 lemons
- Zest of 1 lemon
- 1 pint of blueberries
- Preheat oven to 350 degrees. Spray a 9″ round baking pan with cooking spray.
- Whisk flour, salt, baking powder, lemon zest and 3/4 cup sugar. Set aside.
- In a large bowl, whisk the eggs and 1/2 cup sugar until frothy.
- Add the olive oil, vanilla extract and yogurt.
- Add the dry ingredients to the the wet ingredients slowly and mix until incorporated. Don’t overmix.
- Add batter to the pan and even it out with a spatula.
- Bake logs for 30 to 35 minutes. Remove from oven and let cake cool completely in pan. Once cooled completely, flip cake onto serving platter.
- Combined the powdered sugar, lemon juice and zest until the glaze is slightly runny. Add more sugar or lemon juice until the glaze is the right consistency.
- Spread a thin layer over the cake and top with blueberries. Drizzle the remaining icing over the blueberries.
- Place the cake in the fridge and let the glaze set. Let cake come to room temperature before serving.