Glazed Lemon Letter Cake

Instructions

1. 1

   Preheat the oven to 175°C (350°F). Line a 23 × 33 cm baking pan with parchment paper, leaving enough overhang to lift out the cake.

2. 2

   In a large mixing bowl, whisk the eggs and granulated sugar for 2–3 minutes, until pale and slightly thickened.

3. 3

   Gradually whisk in the extra virgin olive oil. Add the yogurt, 100 ml of fresh lemon juice, and lemon zest, then whisk until smooth.

4. 4

   In a separate bowl, combine the all-purpose flour and baking powder.

5. 5

   Add the dry ingredients to the wet mixture in two or three additions. Fold gently just until no dry streaks remain; do not overmix.

6. 6

   Pour the batter into the prepared pan and spread it into an even layer.

7. 7

   Bake for 28–35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

8. 8

   Let the cake cool in the pan for 15 minutes. Lift it out using the parchment paper and cool completely on a wire rack.

9. 9

   Place a clean paper letter template on top of the cooled cake. Using a small sharp knife, carefully cut around the template to form the desired letter. Remove the excess cake pieces.

10. 10

    To make the glaze, whisk the powdered sugar with 30 ml of fresh lemon juice until smooth and pourable. If necessary, let it stand briefly to thicken.

11. 11

    Transfer the letter-shaped cake to a serving board. Spoon or drizzle the lemon glaze over the top, allowing a little to run down the sides.

12. 12

    Let the glaze set for 20–30 minutes before slicing and serving.