Spring is the time for all things fresh and beautiful! ” The Best Lemon Cake Ever” is both! This dense, moist, delectable cake is flavored with fresh lemon juice …
..and grated lemon zest… I use a microplane to zest citrus, only scraping till the white shows through, then moving to a new area.
It’s fairly predictable that a lemon cake would have lemons in it…but this cake does have a surprise ingredient: grated butternut squash. Use a “Y” peeler to peel squash (a regular peeler won’t do the job!) and then grate with the large holes of a box grater or use a food processor.
Don’t worry picky eaters, the cake doesn’t taste like butternut squash…
…it tastes like heaven! (Cue angels singing)
The grated squash simply makes the cake more moist and when you cut into it there are beautiful orange flecks running through each slice.
Now the glaze! Always use freshly squeezed juice. I use this handheld juicer. Don’t add too much juice! This glaze should be really thick! (as I will over emphasize below)
The Recipe: The Organic Kitchen Best Lemon Cake Ever
For the cake: you will need a bundt cake pan
½ cup soft butter
3 cups all purpose flour
1t baking soda
1 ½ cups granulated sugar
½ cup coconut oil
2 large eggs
1T distilled white vinegar
2 t vanilla paste (I use Neilsen Massey! Get 4oz here, or 36 oz here)
¾ cup buttermilk
1 3/4 cups grated butternut squash (use a ‘y’ peeler to peel and box grater or food processor to grate
Juice of one lemon
Zest of two lemons (use a microplane like this)
Position rack in center of the oven and preheat oven to 325. Butter and flour a Bundt pan.
Pace flour, baking soda and salt in a bowl and set aside. In a large bowl beat butter and sugar for one minute. Add coconut oil and beat for another minute. Add eggs, one at a time, beat. Add vinegar and vanilla. Add half the flour/ baking soda/salt mixture, lemon juice and zest, mixing low until just combined. Add half the buttermilk and mix well. Add remaining flour mixture, mix, add the rest of the buttermilk. Mix well and then gently stir in grated butternut squash by hand. Spoon batter into prepared Bundt pan. Smooth top with a spatula and bake for about 45-50 minutes or until an inserted toothpick comes out clean. Let cool before icing.
2 1/2cups powdered sugar
Juice of 2-3 lemons
zest of one lemon
Place zest and powdered sugar in bowl. Be sure to add lemon juice to sugar a little at a time and whisk. Icing should be really thick, I mean REALLY THICK, like molasses. If you make it too thin, it will run off the cake and pool on the plate. When I say thick I mean barely pourable…hate to beat a dead horse but even when people take my class and see how it’s done, they tell me they went home and made it too thin…so…don’t do that! Mix well and then drizzle over cooled cake.
Notice the orange flecks of butternut squash? They will show in each slice!
…and you have baked yourself the Best Lemon Cake Ever! It’s the perfect dessert for Easter dinner!
Speaking of baking and Easter…. Check out these Homemade Easter Egg Dyes and DIY Food Coloring for Baking!
Naturally Dyed Easter Eggs from Homestead Honey
More Naturally Dyed Easter Eggs from Live Simply
Crimson Easter Eggs from Nourishing Minimalism
How to Dye Easter Eggs using Onion Skins from Real Food RN
Making Natural Food Coloring for Baking from Eat Play Love More
May I Please Ask a Little Favor?
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