Lemon Yogurt Cake

Loaded with Vitamin C to boost your immune system and Calcium to maintain strong bones.  What more do you want?  A moist cake?  Check. Flavor?  Check.  Seconds?  For sure.  Thirds?  Probably.  Okay, so maybe it’s not quite that healthy, but it certainly is that good.  Good enough that when I make it, this cake always is gone before the day is over.

Ingredients:

  • 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 confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice

Directions:

  • Preheat the oven to 350 degrees F.
  • Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  • Sift together the flour, baking powder, and salt into 1 bowl.
  • In another 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, or until a cake tester placed in the center of the loaf comes out clean.
  • Meanwhile, 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.
  • Remove the cake from the pan and carefully place it 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 to soak in.
  • Cool.
  • For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Enjoy!

(Recipe by: Barefoot Contessa)

 

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