Electric Lunchbox #72: Lemon Cake

Happy Thanksgiving everyone! Thank you for visiting my blog and trying my recipes!

Please don’t forget to extend kindness and help to others if you can. My heart has a soft spot for animals, as they cannot tell us when they’re mistreated or neglected, and they still give us unconditional love even when they’re treated badly. I donate regularly to a couple of rescues and do a Christmas wishlist gift for some local shelters. I encourage you to do the same, it’s a wonderful feeling to be able to help. It’s a been a challenging year so far, but hang in there…we are in this together!

Back to this recipe…I have some fresh lemons ripening in my garden just now, so I am showing you how to make a lemon cake in the ELB today! After all the feasting tonight, this little, refreshing flavored cake will satisfy your sweet tooth without making you feel too heavy. And since it’s small, portion control is guaranteed!

Lemon is one of my favorite flavor to mix with berries but since fresh berries are long gone, I think the lemon can handle this cake on it’s own.

I’ll give it a little help with some sweet-tart glaze so that lemon can shine in all it’s summery flavor!

I hope you like this cake! I know I do, specially with a cup of hot tea!

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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See Itaki’s offerings here! https://www.itakico.com/theresa

Cake:

1 egg

1/4 cup sugar

1/3 cup sourcream

3 tablespoons canola oil

2 teaspoon lemon zest

1 teaspoon lemon extract

1/2 cup unbleached, all purpose flour

3/4 teaspoon baking powder

1/8 teaspoon salt

Glaze:

1/4 cup powdered sugar

1 – 2 teaspoons lemon juice

Lemon zest, for decorating

Procedure:

1. Grease the large or medium ELB bowl with nonstick spray.

2. In a medium bowl, place egg, sugar, sour cream, oil, lemon zest, and lemon extract.

3. Mix wet ingredients well.

4. Add the flour, baking powder, and salt to the wet ingredients.

5. Mix until well blended. Pour into the prepared ELB bowl. Cover with foil and place in the ELB base. Add 3 ELB cups water in base. Cover and let steam until it shuts off, about 55 minutes.

6. Carefully open the ELB and check cake for doneness by inserting a skewer in the middle, it should come out clean.

7. Cool completely on a wire rack. Run a knife along the edges to release cake. Invert onto a serving dish.

8. Prepare glaze: In a small bowl, mix powdered sugar and lemon juice until it is of thick but pouring consistency. Spread over completely cooled cake.

9. Sprinkles with lemon zest. You can let the glaze set before serving or just serve it right away.

10. Enjoy!

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