Tate L 05.2019 Recipe

Preheat and prepare

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan (or a 9x9 square pan) with 1 tablespoon of neutral oil or softened butter and line the bottom with a circle of parchment paper for easy removal.

Dry ingredients

In a large mixing bowl, whisk together 2.5 cups all-purpose flour, 0.75 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt until evenly combined.

Wet ingredients

In a separate bowl or large measuring cup, whisk together 3 large eggs until foamy, then add 1 cup whole milk, 3/4 cup melted unsalted butter (cooled slightly), and 2 teaspoons vanilla extract. Whisk until smooth.

Combine batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk until just combined and no large streaks of flour remain. Do not overmix — a few small lumps are fine.

Add lemon

Fold in 1 tablespoon lemon zest and 1 tablespoon of the fresh lemon juice (reserve remaining juice for glaze) into the batter to distribute the lemon flavor.

Pour the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Tap the pan gently on the counter once or twice to release large air bubbles.

Bake the cake on the center rack of the preheated oven for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Start checking at 25 minutes if using a dark pan.

When done, remove the cake from the oven and let it cool in the pan on a wire rack for 10–15 minutes. Run a knife around the edge, invert onto the rack, peel off the parchment, and allow the cake to cool completely before glazing (about another 30–45 minutes).

Make the lemon glaze

In a small bowl, sift 3/4 cup powdered sugar to remove lumps. Add the remaining 2 tablespoons fresh lemon juice and 2 teaspoons softened butter. Stir until smooth. If the glaze is too thick, add up to 1 teaspoon boiling water, a few drops at a time, until you reach a pourable but thick consistency.

Glaze the cake

Place the cooled cake on a wire rack set over a sheet pan or parchment to catch drips. Spoon the lemon glaze over the center of the cake and gently spread toward the edges so it cascades slightly down the sides. Allow glaze to set at room temperature for 15–20 minutes.

Finish and serve

Dust the top lightly with a little extra powdered sugar if desired, garnish with fresh berries, and serve slices at room temperature. Store any leftovers, covered, at room temperature for 1–2 days or in the refrigerator for up to 5 days.

This recipe yields a tender, lemon-tinged cake inspired by a simple, elegant dessert. Adjust lemon intensity by adding up to 1 more tablespoon lemon juice or an additional 1/2 tablespoon zest to the batter if you prefer a brighter lemon flavor.