Lemon-mania – Lemon Yogurt Cake!
Lemon Yogurt Cake
Adapted from Ina Garten
No mixer, no blender, no machines. Just two bowls, a whisk and there you go!!! This is an incredibly easy cake to make and is a wonderful light snack or dessert. Besides being so simple to make, it does not use any butter – amazing!! It is so satisfying and delicious and the tartness of the lemon makes it a bright and wonderful cake.
- 1 ½ cups flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup plain whole milk yogurt
- 3 extra large eggs
- 1 1/3 cups sugar – divided
- 2 teaspoons grated lemon zest (2 lemons)
- ½ teaspoon vanilla extract
- ½ cup canola oil
- 1/3 cup freshly squeezed lemon juice
- 1 cup confectioners’ sugar
- 2 tablespoons freshly squeezed lemon juice.
Preheat oven to 350 degrees.
Grease a 9×5 inch loaf pan. Line bottom with parchment paper and grease and flour pan.
Sift together flour, baking powder and salt in one bowl.
In another bowl, whisk together yogurt, 1 cup sugar, eggs, lemon zest and vanilla.
Slowly whisk dry ingredients into wet ingredients.
With a rubber spatula, fold the canola oil into the batter . . .
until well incorporated.
Pour batter in prepared pan.
Bake for 50 minutes in center of oven.
While baking, in a small saucepan dissolve 1/3 cup of sugar with 1/3 cup lemon juice over medium-low heat until clear. Set aside.
When cake is done, allow to cool for 10 minutes in the pan. Turn cake onto a baking rack over a sheet pan. Pour lemon-sugar mixture over cake while still warm to soak in. Cool.
Glaze – combine confectioners’ sugar and lemon juice and pour over cake.
Let harden a few minutes.
Cut and Enjoy!!!