This bright, fresh lemon cake is perfect for all occasions. Like most oil cakes they won't harden when you freeze or refrigerate them. Canadian Canola Oil is my go to for these cakes. It's neutral in flavour and packed with nutrients. Can't get Meyer Lemons? No problem this gorgeous cake works with standard lemons and oranges!
3/4 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup & 1 tablespoon of granulated sugar
3 large eggs, separated
1/3 cup of water
1/4 cup Canadian Canola Oil
1 tablespoon plus 1/4 teaspoon of freshly squeezed Meyer Lemon juice
2 tablespoons grated lemon zest, (about 4 lemons)
1/2 teaspoon vanilla bean paste
Heat oven to 325 degrees and heavily grease your pan, set aside.
In a medium bowl, sift together flour, baking soda, salt, and 3/4 cup granulated sugar; set aside.
In a large bowl, whisk together egg yolks, Canola oil, water, lemon juice, lemon zest, and vanilla. Add reserved dry ingredients, and beat until smooth, set aside.
In a medium bowl, beat egg whites on medium speed until foamy. Add cream of 1/4 teaspoon of lemon juice; beat on high speed until soft peaks form, about 1 minute. Gradually add remaining tablespoon of granulated sugar; beat on high speed until stiff peaks form.
Using spatula, gradually fold egg-white mixture into the batter; start by folding in 1/3, then fold in the remaining 2/3. Don't over mix, we want to maintain the air in the mixture.
Pour batter into pan, smooth the top. Don't tap on counter, we want to keep the air bubbles.
Bake until a cake tester inserted in the middle comes out clean and the cake is golden, about 45 minutes.
30 minutes if you're making minis
Remove cake from oven; flip upside down on a cooling tray. Let cool completely then use a small metal spatula or butter knife to help release.
Combine ingredients in a medium bowl
whisk together confectioners' sugar and milk until smooth.
Brush or drizzle on cakes