Anticiplate

I am not much of a cake maker. I can whip together a crumble if I have inspiration, but cake is a whole different story. Anything that you have to remove from a pan that you have buttered and lined with parchment slightly scares me.

This recipe was fool proof, but as I re-read the directions from Molly’s Book (and looked at pictures from her site), it looks as if MY cake is upside down (or right side up to the human eye).

I used meyer lemons in this recipe because they are sweeter and ALMOST out of season. They still have that acidic zip that a lemon creates, but it tastes as if the lemon and the mandarin have had a love child.

Prep time: 10 minutes

Cook time: 30 minutes

Inactive prep time: 1 hour and 15 minutes

Adapted from Molly Wizenberg

For the Cake

1 1/2 c. unbleached all purpose flour

2 tsp. baking powder

Pinch of kosher salt

2 tsp. grated meyer lemon zest

1/2 c. plain WHOLE-milk yogurt, well stirred

1 c. agave nectar

3 large organic eggs

1/2 c. canola oil

For the Glaze

1/4 c. powdered sugar

1/4 c. meyer lemon juice

For the Icing

1 c. powdered sugar

3 tbsp. meyer lemon juice

Preheat the oven to 350 degrees. Grease a 9-inch cake (I used a pie pan-I am NOT a cake maker!) with cooking spray. Line the bottom of the pan with parchment and grease that as well.

In a medium bowl, whisk together the flour, baking powder, and pinch of salt. Add the lemon zest and whisk thoroughly.

In a large bowl, combine the yogurt, agave, and eggs. Stir well. Add the flour mixture and do not over-mix. Just stir to combine. Add in the oil and stir until well incorporated. Pour into the prepared pan and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Do not over bake this cake.

Cool the cake in the pan on a wire rack or 15 minutes. Invert the cake, remove the parchment paper, and sit that cake so that it is upright on the wire rack (shiny side up). Set the rack over a rimmed baking sheet.

In a small bowl, whisk together glaze ingredients. Drizzle over the cake so that it absorbs the glaze. Cool completely.

In the same small bowl, whisk together the icing ingredients. Spoon the icing over the cooled cake. Allow it to set for at least an hour, uncovered. Slice thinly with a slice of strawberry on the side.