Lemon Apple Cake

This Lemon Apple Cake combines the bright, tangy flavor of lemon with the sweetness and texture of fresh apples, making it a perfect treat for any occasion.

Ingredients:

• For the Cake:
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 cup (240ml) sour cream or Greek yogurt
  • 1/2 cup (120ml) fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest (from 1 lemon)
  • 2 cups (250g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large apple, peeled, cored, and diced (about 1 1/2 cups)
• For the Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water (if needed, to adjust consistency)

Instructions:

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
3. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the sour cream (or Greek yogurt), lemon juice, and lemon zest.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
6. Fold in Apples: Gently fold in the diced apple, ensuring they are evenly distributed throughout the batter.
7. Bake: Pour the batter into the prepared cake pan, spreading it evenly. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Prepare the Glaze: While the cake cools, make the glaze by whisking together the powdered sugar and lemon juice. If the glaze is too thick, add water a teaspoon at a time until the desired consistency is reached.
10. Glaze and Serve: Drizzle the lemon glaze over the cooled cake. Allow the glaze to set before slicing and serving.