I first created this recipe after a trip to London, where I enjoyed afternoon tea served with a variety of delicate cakes. Once back in the States, I was inspired to create this light lemony cake. I suggest serving it with a nice tea, such as Earl Grey, rather than coffee, but guests can enjoy it with either. This lighter and healthier version of lemon cake also utilizes several of my Sweet & Skinny secrets.
- Replace part of the olive oil with fat-free Greek yogurt
- Replace part of the flour with polenta for fewer carbohydrates and a better texture
- Use some of the sugar to make a syrup for a nice sweet & sour hit, this creates a more intense contrast, giving the palate something to focus on while not using too much sugar in the cake
205 grams Sugar, divided use
93 grams Polenta, dried small grain
162 grams all-purpose flour
1 teaspoon baking powder
Pinch of salt
2 lemons, large
60 ml extra virgin olive oil
120 ml reduced fat milk
89 grams fat free Greek yogurt
1 large egg
1 large egg white
2 tablespoons poppy seeds
Preheat the oven to 350 º with a rack in the center position. Grease an 8 inch loaf pan and set aside.
In a food processor blend 170 grams of the sugar, the zest of 1 lemon, and the polenta. Blend for one minute. Add the flour, baking powder and salt and blend for 30 seconds, until well combined.
In a mixing bowl, combine the olive oil, milk, yogurt, and eggs. Pour the mixture into the food processor and mix until well combined. Add the poppy seeds, carefully pulsing in at the end, in order to blend but not to break them up.
Transfer the batter to the prepared loaf pan and bake in the oven for 40-45 minutes, until the top is golden brown and a knife inserted into the center comes out clean.
While the cake bakes, prepare the glaze. Thinly slice half of one of the lemons into paper thin slices. Juice the remaining 1 1/2 lemons, straining the juice of any pulp and seeds. Place the remaining sugar in a small sauce pan. Add 2 tablespoons of water to the sauce pan along with the lemon juice and sliced lemon. Cook the mixture over medium heat for about 10 minutes, stirring occasionally and washing down the sides of the pot as needed. Continue to cook until it becomes thick like syrup. Remove from the heat and set aside in a warm place.
When the cake is done, remove it from the oven. Cool for about 5 minutes, and then carefully, using oven mitts, remove the loaf from the pan. Place the cake on a serving tray. Use a pairing knife to poke several holes in the top of the cake. Pour the warm syrup over the top of the cake, allowing it to absorb into the holes on top of the cake. Garnish the top with the candied slices of lemon in the syrup. Allow the cake to cool for at least an hour before slicing and serving. Can be stored, lightly wrapped, at room temperature, for up to 3 days.
