Lemon Yogurt Cake is a moist, delicious cake that can be served on its own or served with fresh berries. I must admit I messed up the recipe and it still turned out great. The recipe read in such a way that I thought the 1/3 cup lemon juice was added to the cake batter. Yikes! I quickly added another 2/3 cup flour to the batter and crossed my fingers. It turned out just fine and added more intense lemon flavor to the cake. I poked holes in the lemon cake (much like my Rum Cake) to assure that the lemon juice/sugar mixture penetrated the cake. I liked the result but that’s the reason for the holes in the cake. I added the glaze and had to take a taste! So, so good. I froze half of the bread and it was good as fresh when I pulled it out of the freezer.
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 (reserve 1/3 cup for step 3)
- 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 (reserve for step 3)
For the glaze:
- 1 cup confectioner’s sugar
- 2 tablespoons freshly squeezed lemon juice
DIRECTIONS:
- Preheat the oven to 350 degrees. Grease an 8 1/2 x 4 1/4 x 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 one 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. 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.
- For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
Adapted from Recipe of Ina Garten the kitchn.com
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