Recipe

Step 1:

Set a rack in the middle of the oven and preheat to 350F. Line an 8-inch cake pan (that’s at least 2 inches tall) with parchment paper and/or oil.

Step 2:

In a medium-sized mixing bowl, whisk sugar and skyr together until combined. Mix in eggs, oil, milk, and vanilla extract, and stir until homogeneous.

Step 3:

Whisk in the kosher salt and baking powder until combined. Slowly mix in the flour, gently folding after each addition until no dry clumps remain.

Step 4:

Pour batter into the cake pan, and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean (a few small crumbs are okay).

Step 5:

Let cake cool for 10 minutes, then run a knife around the edges and remove from the pan onto a cooling rack. Squeeze a bit of lemon juice onto the top of the cake – this adds a bit of lemon flavor and moistens the cake. Let the cake fully cool before drizzling glaze on top.

Step 6:

Wash and wipe the mixing bowl clean, then whisk in the lemon skyr until smooth. Slowly add the sifted powdered sugar until a glaze forms; feel free to add as much or as little of the powdered sugar as needed to reach your desired consistency. It will have a slightly looser feel than a traditional glaze, but should still coat the back of a spoon. You may need to squeeze in additional lemon juice to maintain the tart flavor.

Step 7:

Slowly drizzle the glaze over the cooled cake. Top with lemon zest and candied lemon (if using). Keep refrigerated.