Lemon Yogurt Cake
From the CFiander Family Collection: Zesty Lemon Yogurt Cake: Fluffy blend of flour, yogurt, and citrus, topped with a tangy glaze.
- Total Time: 1 hour 10 minutes
Ingredients
Scale
Cake
- 1 1/2 cups of flour
- 2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 cup of yogurt
- 1 1/3 cup of granulated sugar
- 3 eggs
- 2 teaspoons of lemon zest
- 1/2 teaspoon of vanilla extract
- 1/2 cup of Vegetable oil
- 1/3 cup of lemon juice, freshly squeezed
Glaze
- 1 cup of powdered sugar
- 2 tablespoons of lemon juice, freshly squeezed
Instructions
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PreheatPreheat oven to 350F. Grease and flour loaf pan. Line bottom with parchment paper.
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Whisk dry ingredientsSift together flour, baking powder, and salt into one bowl.
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Whisk wet ingredientsIn another bowl, whisk together yogurt, 1 cup sugar, eggs, lemon zest, vanilla and lemon extract.
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CombineSlowly whisk dry ingredients into wet ingredients. With a rubber spatula, fold vegetable oil into batter, making sure it’s all incorporated.
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BakePour batter into prepared pan and bake for about 50 minutes.
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Make lemon and sugar mixtureMeanwhile, cook 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until sugar dissolves and the mixture is clear. Set aside.
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CoolWhen cake is done, allow it to cool in pan for 10 minutes.
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Pour lemon and sugar mixtureWhile cake is still warm, pour lemon-sugar mixture over cake and allow it to soak in. Cool.
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GlazeFor glaze, combine powdered sugar and lemon juice and pour over cake. Let sit till set.
Notes
Pre-read all of the instructions before starting to ensure you don’t miss a step!
- Prep Time: 20
- Cook Time: 50
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