Spicy Lemon Slice Cake
You will need a 12-inch round cake pan for this recipe. Or...you COULD use two standard round pans and make a full lemon slice.
  • CAKE:
  • ½ cup vegetable oil (I used peanut oil)
  • ½ cup butter, softened
  • 1 cup white sugar
  • 1 cup brown sugar
  • 6 eggs, separated
  • 1 small lemon, juice and zest
  • 1½ cup cake flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • ½ cup greek yogurt
  • ¾ cup milk
  • 1 teaspoon vanilla
  • 1½ cups (3 sticks) butter, softened
  • ½ teaspoon vanilla
  • 1 small lemon (juice and zest)
  • ½ teaspoon lemon flavoring (optional)
  • 2 pounds powdered sugar
  • ¼ cup heavy cream
  • Yellow sugar for decorating
  • Lemon slice candies for decorating, if desired
  1. Heat oven to 350 F.
  2. CAKE:
  3. Prepare a 12-inch cake pan (approximately 2 inches high) by lining bottom with a circle of parchment and spraying the sides with a flour and oil spray (like Baker's Joy). Alternatively, you can generously grease and flour pan.
  4. In a large bowl, preferably using a stand mixer, mix together the butter, oil, white sugar, and brown sugar. Beat for at least 2 minutes, until the mixture lightens in color.
  5. Add egg yolks, one at a time, mixing well and scraping the sides of the bowl between each addition.
  6. Add lemon juice and zest and mix until combined.
  7. In a separate bowl, sift together the cake flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
  8. In a small bowl combine the Greek yogurt, milk, and vanilla.
  9. Beginning with the dry ingredients and ending with the wet ingredients, add alternately - one third of each at a time, scraping down the side of the bowl between each addition.
  10. In a small bowl, whip the egg whites until fairly stiff peaks form, but don't let the egg whites get too dry. Fold gently into the cake batter.
  11. Pour into prepared pan and bake for 35-40 minutes, or until cake comes away from the side of the pan and a toothpick comes out clean when inserted in the middle of the cake.
  12. Cool in the pan for 10 minutes, and then turn out on a large cooling rack. Cool completely before frosting the cake.
  14. In a large bowl, beat the butter until soft and creamy. Add the vanilla, lemon juice, zest, and flavoring (if using) and mix until combined.
  15. Mix in the powdered sugar and beat well.
  16. Add heavy cream and beat for 3-4 minutes, until light and fluffy.
  18. Cut the cool cake in half. Generously cover one half with frosting and set the other half on top to create a half-slice appearance. Place on a cake board or flat plate.
  19. Cover the cake with a thin coat of icing and place the cake in the freezer for 30 minutes.
  20. Remove cake from freezer and cover completely with icing, reserving ½ cup of icing for piping/decorating.
  21. Place cake on large pan or piece of parchment and, using your hand, pat yellow sugar over entire cake.
  22. Place reserved frosting in a plastic zipper-type bag and snip off the tip. Pipe around bottom edge of cake and approximately one inch inside the top curve of the cake. (If frosting won't stick because of the sugar, use a small spoon or knife...or your finger....to scoop away a little of the sugar and icing, and then pipe.)
  23. Decorate with lemon slices if desired.
Recipe by The Rowdy Baker at http://www.therowdybaker.com/?p=3846