Monday, April 7, 2014

Lemon Yogurt Cake

  This Lemon Yogurt cake has a nice fresh taste with the zest and juice from the lemons. The yogurt in this recipe also makes this cake nice and moist. This cake has the perfect combination of sweet and sour, then topped with a sugary sweet glaze. Perfect cake to have in the morning or afternoon with a cup of coffee or tea. Enjoy!!!

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice

For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons freshly squeezed lemon juice


Preheat the oven to 350° F. Line the bottom of a standard sizeloaf pan with parchment paper – grease and flour the pan.

In a bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes – until a toothpick placed in the center of the loaf comes out clean.

Cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear – set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it set. Let cake cool..

For the glaze, combine the powdered sugar and lemon juice and pour over the cake.

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