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Home Nothing Specific Microwave White Chocolate Mousse

Lemon Yogurt Cake Recipe

Ingredients

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.

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The Cook

gidget Sarasota, FL

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