Lemon Yogurt Cake
From gidget 17 years agoIngredients
- For the cake: shopping list
- 1-1/2 cups all-purpose flour shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon kosher salt shopping list
- 1 cup plain whole-milk yogurt shopping list
- 1 cup sugar shopping list
- 3 extra-large eggs shopping list
- 2 teaspoons grated lemon zest (I put in about 3 tsp) shopping list
- 1/2 teaspoon pure vanilla extract shopping list
- 1/4 teaspoon lemon extract shopping list
- 1/2 cup vegetable oil shopping list
- For the soaking liquid: shopping list
- 1/3 cup freshly squeezed lemon juice shopping list
- 1/3 cup sugar shopping list
- For the glaze: shopping list
- 1 cup confectioners’ sugar shopping list
- 2 tablespoons freshly squeezed lemon juice shopping list
How to make it
- Preheat the oven to 350 F. Butter an 8-1/2-inch by 4-1/2-inch loaf pan. Line the bottom with baking parchment and butter the entire pan again. Dust lightly with flour.
- In a medium bowl, sift together the flour, baking powder and salt. In a larger bowl, whisk together the yogurt, 1 cup of the sugar, the eggs, lemon zest and vanilla (and optional lemon extract). Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, mixing until well incorporated. Pour into the prepared pan and bake for 50 minutes, or until a cake tester placed in the center comes out clean.
- When the cake is done, allow it to cool in the pan for 10 minutes. While it is cooling, make the soaking liquid: Cook the lemon juice and sugar in a small pan until the sugar dissolves and the mixture is clear.
- After 10 minutes, remove the cake from the pan, and carefully place on a baking rack set over a cookie sheet. While the cake is still warm, pour the soaking liquid very slowly over the cake, allowing it to be absorbed. (I didn’t remove the cake from the pan - I poked some holes into the cake using a toothpick. I think not removing the cake from the pan makes for less mess!!). Allow the cake to cool.
- Make the glaze: Combine the confectioners’ sugar and lemon juice and stir together until very smooth. Pour over the cooled cake.
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments