Lemon Yogurt Cake LoafFrom krumkake 5 years ago
- For the cake: shopping list
- 1½ cups flour shopping list
- 2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1 cup plain or vanilla yogurt shopping list
- 1 cup sugar shopping list
- 3 extra-large eggs shopping list
- 1 tablespoon grated lemon zest, yellow part only shopping list
- 1/2 teaspoon pure vanilla extract shopping list
- 1/2 teaspoon lemon extract shopping list
- 1/2 cup vegetable oil shopping list
- For the soaking mixture: 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 or more tablespoons freshly squeezed lemon juice shopping list
How to make it
- Preheat oven to 350 degrees.
- Butter an 8-1/2-inch by 4-1/2-inch loaf pan (I actually used a 9.5 x 5 because that's the only full size pan I have - it worked fine).
- Line the pan completely with foil, then spray the foil with Baker’s Joy.
- In a medium bowl, sift together the flour, baking powder and salt.
- In a larger bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla and 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 45 to 55 minutes, or until a cake tester placed in the center comes out clean.
- While the loaf is baking, prepare the soaking mixture and the glaze.
- For the soaking liquid, place the sugar and lemon juice in a glass measuring cup and microwave just until the sugar dissolves, about 1 minute - set aside.
- For the glaze, stir lemon juice into powdered sugar until thin enough to form a glaze for the top of the loaf - set aside.
- When the loaf is baked completely, remove it from the oven and immediately poke holes all over the top of the loaf using a toothpick and slowly pour the prepared soaking mixture over the top of the loaf, allowing it to soak into the top and run down the sides of the pan. This process leaves the top half of the loaf with an almost sponge-cake-like texture. It may look undercooked when you slice it, but it is actually the effect of the soaking mixture.
- Allow it to cool in the pan for 10 minutes, then grab the foil at 2 ends of the pan and gently lift it out; place loaf on rack, peel back foil from all sides then slide loaf onto rack to cool.
- When the loaf has cooled, drizzle the prepared glaze all over the top, allowing some to slip down the sides of the loaf also.
People Who Like This Dish 13
The Cookkrumkake Chicago Suburbs, IL
The Rating14 people
Yummm. Lemon Lemon everywhere. It's like lemon heaven. Can't wait to try this one Krum. Thanks.indicatorsrule1 in Gilbert loved it
You got this one knockin' on my door this a.m., krum! How can anyone resist the lemony tartness this cake obviously possesses? Oh! Certainly not me and mine.. we're sourpusses from way back. Thanks for this one and you got my 5!
lalacrenshaw in Horsham loved it
Oh yeah baaaaaaaaaaaaaby!!! okay,krum, I'm buying a treadmill tomorrow and putting the darn thing right next to the fridge!! High 5 on this one!greekgirrrl in Huntington Village loved it
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