My sweet neighbors brought me a bag of lemons this week and I had to find something to do with them. I also had this bar of white chocolate....humm...if life gives me lemons..I will make lemon cakes :)
Preheat oven to 350º and spray pans (one 9" bundt pan or 12 mini bundts or 24
2 2/3 c flour
1/2 tsp baking soda
1/4 tsp salt
1 c unsalted butter, softened
1 3/4 c sugar
1 tbsp grated lemon zest + more for sprinkling
4 lg eggs
1c plus 1 tbsp of plain Greek style yogurt
3 tbsp milk
5 tbsp freshly squeezed lemon juice
3/4 - 1 c confectioners' sugar
white chocolate (melted)
In a medium bowl sift flour, baking soda and salt together. Set aside. In another bowl, stir together yogurt and milk until smooth. Using the paddle attachment cream butter, sugar and lemon zest for about 5 minutes, until smooth and light. Scrape down sides as needed.
Add eggs one at a time, keep mixing on medium speed, scrap down sides after each addition.
On low speed add flour mix alternating with yogurt mix and blend until incorporated. Increase speed to medium and mix 2 more minutes until smooth and silky.
Add 3 tbsp of lemon juice and blend until mixed. Pour evenly into your pans., smooth tops of batter. Bake until toothpick inserted comes out clean and edges are golden. Around 15 minutes for mini- bundts or cupcakes and an hour for 9" bundt pan. Let cool completely on rack.
Mix confectioners' sugar and 2 tbsp of lemon juice, stir until smooth and there are no more lumps. Add lemon or more sugar to your taste and consistency that you want.
Set cakes on wire rack with wax paper underneath and drizzle glaze generously over cakes, dripping down sides ( I even poked little hole in their tops with toothpick so glaze could get all inside too)
I melted white chocolate and drizzled it on top for some added pow! Then sprinkled them with lemon zest. Yumm!
It's Friday! Go join the party!