Lemon Yogurt Cake

Lemon Yogurt Cake

Lemon Yogurt Cake

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° F. Line the bottom of a standard-sized loaf 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 cake tester 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 to soak in. Cool the cake.

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

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Written by admin

I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.