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Lemon Yogurt Cake Recipe

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This recipe for Lemon Yogurt Cake is from Feast & Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cups granulated sugar
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil

SOAKER:
1/3 cup freshly squeezed lemon juice
1/3 cup granulated sugar

GLAZE:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Directions:
Directions:
Preheat the oven to 350º F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. then Grease and flour the paper.

CAKE: Sift together the flour, baking powder, and salt into a bowl.
In another bowl, whisk the yogurt, 1 cup granulated sugar, the eggs, lemon zest, and vanilla till well mixed.
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.
while the cake is baking;

SOAKER: place 1/3 cup lemon juice and 1/3 cup granulated sugar in a small pan until the sugar dissolves and the mixture is clear. Set this 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.

GLAZE: combine the confectioners' sugar and lemon juice and pour over the cake.
Number Of Servings:
Number Of Servings:
8 slices
Personal Notes:
Personal Notes:
SOOO GOOD and Lemony!

 

 

 

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