Lemon juice and powder sugar make the sweet topping for this luscious lemon cake. (Photo by Tressa Dale/Peninsula Clarion)

Lemon juice and powder sugar make the sweet topping for this luscious lemon cake. (Photo by Tressa Dale/Peninsula Clarion)

Sun shines through summertime lemon cake

I can see green summer just ahead

The first week of May marks two years that I have been sharing my recipes and life experiences with you all. It’s hard to believe so much time has passed. This article has become such an ever-present part of my life — what am I going to cook this week? What do I need to say this week? How do I compose my thoughts beautifully? Sometimes I have a plan, but often it’s a scramble … the “what are we going to have for dinner tonight” dilemma, but with an audience. I live my life at the last minute, and this article is no exception.

This article has provided me with so much over the last two years. I have used it to express my artistic nature and my oppressive emotions. It has also inspired me to pursue new goals. I have returned to college to study English and writing, hopefully to improve my craft through expert instruction and forced practice. Completing a degree has been a goal of mine for a long time, but until I found writing, I didn’t know what road to take to get myself there, or even what the destination should be. Now I have the beginnings of a plan, and that feels like quite an accomplishment to me.

With the sun beaming warmth down and the bare grass finally peeking out around the edges of the retreating slush, I can see green summer just ahead. This spring I plan to transplant some of the lingering wild strawberries still hiding under trees on the edges of our yard into a prominent patch just outside the kitchen window, so I can look out and remember that the strawberry patch is still bearing fruit.

ADVERTISEMENT
0 seconds of 0 secondsVolume 0%
Press shift question mark to access a list of keyboard shortcuts
00:00
00:00
00:00
 

The relatively balmy temperatures we have been enjoying has put me in the mood for lemon cake. The bright flavor of lemon is synonymous with summertime in my mind, and this tart but sweet cake makes me want to put on sunscreen.

Ingredients:

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup sugar

3 eggs

½ cup canola oil (or vegetable oil)

The zest of 2 lemons

The juice of 1 lemon

1 cup plain Greek yogurt or sour cream

For the icing:

1 cup powdered sugar

2-4 teaspoons lemon juice

Directions:

Preheat your oven to 350 degrees and prepare a loaf pan by lining it with parchment or greasing and flouring.

In a mixing bowl, sift together the flour, baking powder and salt. Set aside.

In a separate bowl, whisk together the sugar, eggs, lemon zest, lemon juice and Greek yogurt. Be sure to get all the lumps out — you want the batter to be silky smooth.

Slowly drizzle in the oil, while whisking continuously, until incorporated.

Add the dry ingredients to the wet and mix until homogenous and smooth.

Pour into the prepared pan and smooth the top.

Tap the pan on the counter for a minute or so to force any air bubbles to the surface.

Bake for about 50 minutes, rotating halfway through, until a butter knife inserted in the center comes out clean.

To make the icing, simply mix the lemon juice into the powdered sugar. You might want more or less lemon juice depending on the consistency you’re after. For the optimal drizzling consistency, use about 3 teaspoons.

Allow the cake to cool completely (or even refrigerate for a while if you have time) before you apply the icing or it will melt.

Store in the refrigerator for up to a week. Enjoy on a sunny porch.

More in Life

"Octopus" is an acrylic painting by new co-op member Heather Mann on display at Ptarmigan Arts in Homer, Alaska. Photo provided by Ptarmigan Arts
July First Friday in Homer

Homer’s galleries and public art spaces celebrate with new and ongoing exhibits.

Frank Rowley and his youngest child, Raymond, stand in knee-deep snow in front of the protective fence around the main substation for Mountain View Light & Power in Anchorage in 1948 or ’49. This photo was taken a year or two before Rowley moved to Kenai to begin supplying electrical power to the central peninsula. (Photo courtesy of the Rowley Family)
Let there be light: The electrifying Frank Rowley — Part 2

In July 1946, the soft-spoken Rowley was involved in an incident that for several consecutive days made the front page of the Anchorage Daily Times.

This nostalgic sauce is so shockingly simple, you’ll never buy a bottle again. Photo by Tressa Dale/Peninsula Clarion
America’s favorite culinary representative

The original recipe for ranch dressing was invented and perfected in Alaska, out in the bush in 1949.

Graphics show the nine finalists in three age groups for the Soldotna “I Voted” sticker design contest. (Provided by City of Soldotna)
Soldotna announces finalists for ‘I Voted’ sticker contest

Public voting will be open until July 20 to determine the winners.

Homer’s Cosmic Creature Club performs at the 2024 Concert on the Lawn at Karen Hornaday Park. (Emilie Springer/Homer News file)
July events to provide entertainment and fun on lower Kenai Peninsula

Events include the Highland Games, Concert on the Lawn, local art camps and the Ninilchik Rodeo.

Nick Varney
Unhinged Alaska: Flashback dreams and the cold sweats

When summer arrives, every personage in the known cosmos suddenly seems to remember that they have kindred living in Alaska.

File
Minister’s Message: Freedom is not what you think

If freedom isn’t what we first think it is, what is it?

This is the Kenai Power complex. The long side of the plant faces the Frank Rowley home, seen here at the right side of the photograph. (Photo courtesy of the Rowley Family)
Let there be light: The electrifying Frank Rowley — Part 1

Frank Rowley made one of the most important steps toward modernization in the history of Kenai.

Most Read