Lemon-Glazed Cloud Cake

  Hello again darlings. If you haven't already guessed, I'm in a fabulous mood today. Want to know why? It's because when I logged into Blogger today, I had 3 views already today. It's 9;30 a.m.! How do I already have that many view today? But now to the inevitable statement; my blog is seriously lacking in the comments department. If you comment, I will reply. I have nothing better to do with my time so bring it on. Harass me for the fact that you just couldn't get something right, and I'll help you out. I know a lot of common sense baking tricks. Just ask.

  Anyway! I don't know about you guys, but my all time favourite dessert is, and always will be, chocolate cake. But the rest of my family gets tired of chocolate cake (-.-) and I can't post recipe after recipe of chocolate cake on here, so I baked a lemon cake instead.

  This cake is a fluffy, moist, cake with a very mild lemony flavour laced throughout. It has a lovely glaze with a gorgeous tang to it. This dessert would be best served at tea time with a delicate cup of Earl Gray.

  

Ingredients:

Cake:

1 cup Naturegg Simply Egg Whites, well shaken

2 cups Rogers Granulated Sugar

1 cup butter, melted

3 cups all purpose flour

1 1/2 baking powder

3/4 tsp salt

3/4 cup Astro Original 6% Plain Balkan Yogurt

1/3 cup ReaLemon Lemon Juice

2 tsp vanilla extract

Glaze:

1 cup Rogers Icing Sugar

1 tbsp ReaLemon Lemon Juice (approx.)

1 tbsp butter melted (approx.)

Directions:

1. Cake: Preheat the oven to 350 F.

2. Evenly coat a 10 inch bundt pan with PAM No-Stick Cooking Spray.

3. Beat sugar and with butter in a large bowl until fluffy.

4. Then add the yogurt, lemon juice, and vanilla. stir until fully Incorporated.

5. Now add the flour, baking powder, and salt and beat until no lumps remain.

6. Beat the egg whites until stiff peaks form.

7. Fold the egg whites into the cake batter until streak free.

8. Scrape into the battered pan and bake for 50-55 minutes. Or until a toothpick inserted in, comes out clean. (You might want to use a kabob stick. This cake is like 4 inches deep.) Cool completely.

9. Glaze: Throw all the glaze ingredients into a bowl and stir.

10. Now add more of both butter and lemon juice until get it to an actually pourable consistency.

11. Drizzle over the cooled cake making sure to let some drip down the sides. Place into the fridge for about ten minutes or until the glaze has set.

Little tips form me:

  It doesn't matter if that doesn't look like enough egg whites to make the cake fluffy, DON'T ADD MORE. I did that and all I could taste in the cake was the eggs. 

  Also, you might try adding a tablespoon or so of fresh lemon zest. The cake kinda fell flat in that area.

P.S. I'm so sorry this blog post has more product placement than a Transformers movie, but the recipe doesn't belong to me, so I have to.

I do not own any of this recipe (Except the directions. The original recipe had 5 steps, and that's just wrong.). All rights belong to:

Naturegg,

Rogers,

Astro Original,

ReaLemon,

and PAM.