Foodie Friday : Lemon Cake

This cake is light, refreshing, and super easy to make. It works as a light appetizer or as a dessert. You can make mini-cupcakes, regular cupcakes, or a 1 layer cake, whichever suits you best! I highly recommend fresh lemons/lemonade and rosemary, but I’m sure store-bought lemonade and dried rosemary would work as well.

Combine all ingredients (the order doesn’t matter, but the recipe shown below is the order I use), then pour into muffin wrappers in a muffin pan, or into a parchment paper lined cake pan.

For regular size cupcakes, increase baking time to 20+ minutes. For a single layer cake (I used a 9-in round cake pan) bake 30+ minutes. (I suggest checking at 5-10 minute increments after initial baking time until done.)

Whatever size you choose, they are done when a toothpick inserted in the middle comes out clean!

This cake is delicious on it’s own, but if you would like a glaze, mix 2 tablespoons lemon juice with 1 cup confectioners sugar. Add more lemon juice or sugar until you reach your preferred consistency and taste.