Lemon Cake

Lemons! The heat of summer here. We're at the point in Florida where you bolt between shade and air conditioning from sunup to sundown. My dog gets overheated on 9 am walks (and well, so do I). During these times of heat, the best way to cope is to leap right into a pool. And that was my exact plan as I prepped for a pool party.

Citrus fruits are reminiscent of summer. A tall glass of sweet lemonade by the pool? Doesn't that make you want to sit under a big umbrella with your feet propped up?

I stumbled upon this cake thanks to the algorithms of social media, which has recently become mostly focused on anything with cottage cheese and of course, desserts. They got me with this one, and the doom scrolling paused as I gawked at the layers. Done.

I think it's important to talk about nutrition, so I asked a dietitian friend to provide some insight on blog posts. I've been drifting toward replacing ingredients for healthier ones (though not necessarily applicable in this post, in many recipes, you can easily swap things to improve the quality for your body). The truth is, we eat to feed our bodies, not just to consume, but that can be lost in the quest for sweeter, more rich foods. I've known Mallory for roughly forever (she happens to be my dearest friend), and am excited to learn from her.

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Hi there! This is Mallory. I wholeheartedly agree that food is medicine and not much is needed to really benefit our bodies. 

While sugar, fat, and flour typically get a bad rep (ugh), don’t shirk on this recipe. All foods have purpose. Studies have shown that mindful eating (enjoying that dang delicious slice of cake) actually stimulates digestive secretions. 

And today, we are going into a deep dive of the benefits of lemons! Because, yum! 

Nutritional Facts of Lemons: A Zesty Addition to Your Recipes

Lemons are a versatile fruit that not only enhance the flavor of dishes but also pack a nutritional punch. Here’s a closer look at what makes lemons a must-have in your kitchen:

Rich in Vitamin C

Lemons are famously high in vitamin C, an essential nutrient that supports the immune system, promotes healthy skin, and aids in the absorption of iron from plant-based foods. Just one medium lemon provides about 31 mg of vitamin C, which is approximately 51% of the recommended daily intake.

Low in Calories

For those watching their calorie intake, lemons are a great choice. A whole lemon contains only around 17 calories, making it a low-calorie way to add flavor to your meals without compromising on taste.

Good Source of Fiber
Lemons contain pectin, a type of soluble fiber that can help with digestion and promote a feeling of fullness. This can be particularly beneficial for those looking to manage their weight. One lemon provides about 2 grams of fiber, primarily in the peel and pulp.

Packed with Phytochemicals

Lemons are rich in plant compounds like hesperidin and diosmin, which have antioxidant and anti-inflammatory properties. These compounds can help protect your cells from damage and reduce the risk of chronic diseases.

Electrolytes

Hold my Gatorade! Lemons contain small amounts of electrolytes like potassium, which is vital for maintaining fluid balance, muscle function, and heart health.

Alkalizing Effect

Despite their acidic taste, lemons have an alkalizing effect on the body once metabolized. This can help maintain the pH balance of your body, which is crucial for overall health.

Beneficial for Skin Health
The vitamin C and antioxidants in lemons play a significant role in maintaining skin health. They can help combat the effects of aging, reduce the appearance of wrinkles, and promote a healthy, glowing complexion.

Nutritional Breakdown per 100 grams of Lemon:

• Calories: 29

• Carbohydrates: 9.3 grams

• Protein: 1.1 grams

• Fat: 0.3 grams

• Fiber: 2.8 grams

• Vitamin C: 53 mg (89% of the daily recommended intake)

• Potassium: 138 mg (4% of the daily recommended intake)

Incorporating lemons into your recipes not only elevates the flavor but also boosts the nutritional value of your meals. 

Whether you're using the juice, zest, or even the whole fruit, lemons are a zesty and healthy addition to your culinary repertoire. Enjoy the tangy goodness and reap the health benefits that come with this vibrant fruit!

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And now to the recipe. It starts out with a cakey base, with your standard ingredients of butter and sugar beat together, with flour, baking powder, and salt mixed in. The only deviation from a regular cake was the addition of lemon extract and lemon juice. In my case, I opted to add lemonade (it's what I had!), but lemon zest and fresh lemon juice would work as well.

The top layer is a cream cheese topping, made simply by whipping softened cream cheese with powdered sugar and egg.

I baked it about 35 minutes (I used smaller cake pans so I could have two, and baked them about 5 minutes less than I would have in a larger pan) The cake was ready when the topping was 

The cake topping was very light and added a creaminess to each bite.

And of course, the lemon flavor hit the summer nail on the head. 

I'm not so sure I'd limit this to warm weather though. This little cake could save you from winter blues.

You know, the beauty of this cake having a topping is no frosting. It's an easy cake with a lot of flavor, and I'll keep this one in the rolodex.

Lemon Cake Recipe

Ingredients:

For the base layer:

1/2 cup melted butter

3/4 cup sugar

1 large egg at room temperature

1 teaspoons vanilla extract

2 teaspoons lemon extract

1/4 cup lemonade or 2 tablespoons fresh lemon juice

1 1/4 cup all purpose flour

1 teaspoons baking powder

1/4 teaspoon salt

For the top layer:

1 package cream cheese at room temperature (8 ounces)

3 cups powdered sugar

1 large egg at room temperature

2 teaspoons lemon extract

Instructions:

Preheat the oven to 350 degrees F and grease and flour a 9″ round springform pan (or two 6 inch pans). In a medium bowl, mix together the flour, baking powder, and salt. In a large mixing bowl, whisk or beat together the butter and sugar until light and fluffy. Mix in the egg, vanilla and lemon extracts, and lemon juice. Add the flour mixture and stir until smooth. Spread the batter in an even layer in the bottom of the springform pan.

In a mixing bowl using a hand or stand mixer with the whisk attachment, mix the cream cheese until smooth, then gradually add powdered sugar and lemon extract. Spread the cream on top of the lemon batter, pouring right in the middle and gently spreading until it reaches the edges.  Bake for 35-40 minutes or less for smaller pans, or until the top is puffed up but a light golden brown. Allow cake to cool to room temperature, then place in the fridge for 2 hours. Keep leftovers refrigerated.

adapted from gooey lemon butter cake