Glazed Lemon Cake
One 8" square cake
- 2 cups unbleached all-purpose flour (spoon into measuring cup and level top)
- 2 teaspoons Rumford Baking Powder
- 1/8 teaspoon salt
- 3/4 cup unsweetened applesauce
- 3/4 cup sugar
- 1 large egg
- 2 large egg whites
- 2 tablespoons canola oil
- Grated zest of 2 lemons or 1/4 teaspoon pure lemon oil
- 1 teaspoon vanilla extract
- 2 tablespoons poppyseeds, optional
- Lemon glaze (below)
- LEMON GLAZE RECIPE:
- 1 cup confectioner's sugar
- Grated zest of 1 lemon (orange) or1/4 teaspoon pure lemon oil or orange. I like to put in lemon / lime peel or orange / lemon peel combinations
- 2 to 3 tablespoons of freshly squeezed lemon juice (or orange juice).
Place the confectioner's sugar and zest in a medium bowl. Stir in enough of the lemon juice to make a smooth glaze. The consistency should be a little thicker than heavy cream. Use immediately.
Position a rack in the center of the oven and preheat to 350 degrees F. Lightly spray an 8-inch square baking pan with oil. In a medium bowl, whisk the flour, Rumford Baking Powder and salt until well combined. Set aside. In another medium bowl, using a handheld electric mixer set at high speed, beat the applesauce, sugar, egg, egg whites, oil, lemon zest and vanilla until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the applesauce mixture. Using a spoon, stir just until combined. Do not overmix. Using a gentle touch, spread the batter into the prepared pan.
Bake until the top of the cake springs back when pressed gently in the center and the edges are lightly browned, 30 to 35 minutes. Do not overbake. Cool in the pan on a wire cake rack for 15 minutes. Unmold onto the rack, turn right side up, and cool completely. When cool, glaze the cake with the lemon glaze, letting it drip down the sides. Let standuntil the glaze sets.
Place the confectioner's sugar and zest in a medium bowl.
Stir in enough of the lemon juice to make a smooth glaze. The consistency should be a little thicker than heavy cream.
This recipe bakes with applesauce instead of large amounts of oil or butter, is low in fat and cholesterol but high in lemon flavor and has a wonderful moist texture. It's a refreshingly easy cake to make and makes a perfect Brunch treat that goes well with hot tea and coffee.