Lemon Skyr Glazed Vanilla Cake

Recipe By: Home Cooking Collective


Double the skyr! This recipe uses our Traditional Vanilla Skyr in the batter and our Extra Creamy Lemon Skyr in the glaze. A hit for skyr lovers and it’s a perfect treat to snack on during the week, especially during citrus season. Best of all, it only uses one bowl for the batter.

3/4 cup
1- 5.3oz
Icelandic Provisions Vanilla Skyr
Large Eggs
1/4 cup
Vegetable Oil
1/4 cup
Whole Milk
1 tsp
Vanilla Extract
1/2 tsp
Kosher Salt
3/4 tsp
Baking Powder
1 1/3 cup
All Purpose Flour
1 tsp
Lemon Juice
1 -4.4oz
Icelandic Provisions Extra Creamy Lemon Skyr
1/2 cup
Powdered Sugar
1 tsp
Lemon Juice
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.

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