Lemon Yogurt Cake
Total Time: 1 hr 20 min
Prep 20 min
Inactive 10 min
Cook 50 min
Yield: 1 loaf or cake
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. 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.
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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