Lemon Cake (French Gâteau au Citron)

This sunny cake is perfect for when you have a surplus of citrus. The inspiration was an old French recipe that used oranges - that were swapped those out for lemons. The sugar syrup you make with them soaks into the cake, so it's very moist and aromatic. It's delicious plain - but you can also top it off with a sprinkling of candied lemon slices for a bright finish.

⅔ cup unsalted butter, room temperature
¾ cup Monk Fruit Sweetener with Erythritol (Granular)
3 lemons, freshly squeezed
3 lemons, freshly zested
2 eggs
¾ cup all-purpose flour, unbleached
½ tsp. baking powder
⅔ cup Monk Fruit Sweetener with Erythritol (Powdered)

Garnish:
Candied Lemon Slices

Preheat oven to 400°F (204°C/184°C fan, Gas Mark 6). Butter a 9" round spring form pan, then dust with flour and tap out excess.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar together on medium speed until light and fluffy. Slowly pour in one-third of lemon juice and then add eggs, one at a time, and continue to beat until well combined. Add flour and baking powder and continue to beat until a thick, smooth batter forms. Using a rubber spatula or wooden spoon, fold in two-thirds of lemon zest until evenly combined. Pour batter into prepared pan.

Bake cake until a thin wooden skewer inserted into the center comes out clean, about 25 minutes.

Transfer to a wire rack and prick top of cake all over with skewer. Set aside.

In a small bowl, whisk together confectioners' sugar and remaining lemon zest and juice. Pour glaze over cake and allow to sit 10 minutes. Remove cake from pan, slide it onto a plate, and serve.

Makes 6 servings.