Make a lemon comfort cake for anyone who needs a little cheering up, including yourself!
Some days you might just need a little cheering up. What better way to do so than with a delicious lemon comfort cake!
Leigh Anne Wilkes shares her recipe for what she calls her go-to comfort cake.
What is a comfort cake?
It is the cake Leigh Anne makes when she wants to bring someone a bit of comfort. It comes together easily, and she usually has all of the ingredients on hand. She can quickly make one for someone who needs a little cheering up. It’s the perfect amount for 1-2 people, and the flavor is comforting and guaranteed to brighten someone’s day.
When you bake a cake for someone it shows them that you are thinking about them and making them a priority. You spent the time to make them something – even i if it only takes minutes. Plus, who doesn’t love the smell of cake baking in the oven? Cake smells like love.
Comfort cake recipes are simple and quick to make, and it is the perfect amount of cake. Even if you aren’t an experienced baker, you can do it!
Lemon Comfort Cake
- 3/4 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1 tsp lemon zest or zest of one lemon
- 1/3 cup whole milk plan Greek Yogurt
- 1/4 cup canola oil
- 1 egg large
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
- 1 Tbsp milk or whipping cream
- 1 Tbsp lemon juice
Preheat oven to 350 degrees F.
Spray a 3 cup bundt pan or 6 inch cake pan with non stick baking spray. Lightly flour the pan too.
In a bowl, combine flour, baking powder and salt.
In another bowl combine sugar and lemon zest. Stir to combine the two or use your fingers to rub it together.
Add yogurt, oil, egg and vanilla to sugar mixture.
Gently mix in the dry ingredients into the wet ingredients, stir just until flower is absorbed. Don’t over mix.
Pour batter into prepared pan and bake for 40-45 minutes or until a toothpick comes out clean.
Let cake cool in the pan on a wire rack for 20-30 minutes and then remove from pan and cool completely.
Mix together powdered sugar, milk and lemon juice to get a nice drizzling consistency.
After cake has cooled, drizzle the top with glaze, allowing it to drizzle down the sides.
I love to use Baker’s Joy spray. It has oil and flour in it and I always get a nice release from my bundt pan.