I have to admit that the initial motivation for making this cake was a need to use up some lemon icing that I had too much of, but I still enjoyed the end result!
Last week, I felt inspired to do some weeknight baking when I found myself with too many lemons from a friend and some blueberries that kept attacking me by falling out of the freezer. I was making this Lemon Yogurt Cake with Blueberry Compote when it went in the oven and I realized I had completely forgotten to add the lemons that I had just spent 10 minutes zesting and juicing. It was definitely too late to add them into the batter, so I decided to make a lemon icing to drizzle on top. Little did I know, but it takes a LOT of powdered sugar to make lemon icing from ⅓ cup of lemon juice, so I had a ton left over and had to find something new to do with it.Read More