Friday, January 09, 2015

A Lemon Yogurt Cake

One of the pitfalls of winter is the food can be kind of bland. Lemons are always an easy way to add flavor. 

So I baked this little cake to give the family a little pizazz…. They need it… they are all down in the dumps about winter, and it is only January.

So delicious and flavorful.

Lemon Yogurt Cake


1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup 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 
1/3 cup sugar

For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice


Preheat oven to 350 degrees. Start with a greased, lined loaf pan.
Next sift all the dry ingredients together; flour, baking powder and salt.  

In another bowl, whisk the yogurt, sugar, lemon zest, eggs and vanilla. Gradually combine the wet ingredients to the dry ingredients. Fold in vegetable oil into the batter, make sure it is all incorporated. 

Pour into a baking dish and bake for 50 minutes. Make equal parts lemon and sugar, about 1/3 cup of each and heat in a small saucepan until the sugar has melted.

After you remove from the oven, pour the lemon sugar mixture over the cake. This step ensures the cake is flavorful and moist. I poked holes in the cake to help the liquid absorb into the cake.

Once the cake has cooled. Mix a glaze of confectioner’s sugar and lemon juice. Pour over the cake.

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