Lemon Yogurt Cake

 

If you're craving something delectably citrusy, look no further. This tasty little cake is a perfect palate cleanser. Its rich moistness will satisfy any sweet tooth and citrus lovers will have their wishes fulfilled. Consider making a fruit sauce (blueberry, blackberry and red raspberry are examples) to drizzle over the top of the cake slices. Serve with a little sweetened whipped cream or with Reddi-Whip.

Lemon Yogurt Cake

1½ cups flour

2 tsp. baking powder

½ tsp. kosher salt

1 cup plain whole-milk yogurt (can also use Greek yogurt)

1 1/3 cups sugar, divided

3 extra large eggs

2 tsp. grated lemon zest (2 lemons)

½ tsp. pure vanilla extract

½ cup canola oil (or other neutral oil)

1/3 cup freshly squeezed lemon juice

Glaze (Optional):

1 cup confectioners' sugar

2 tbsp. freshly squeezed lemon juice

Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½" 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 the bowl of a stand mixer fitted with the paddle attachment, mix the yogurt, eggs, lemon zest, vanilla, oil and 1 cup of the sugar until well blended. Slowly add the dry ingredients into the wet and mix just until the dry ingredients disappear. Do NOT overmix! 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.

While the cake is baking, cook the 1/3 cup lemon juice and the remaining 1/3 cup sugar in a small saucepan 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. Turn out onto a cooling rack that has been placed over a sheet pan. While the cake is still warm, pour the lemon/sugar mixture over the cake and allow it to soak in. For a more intense saturation of lemon flavor, use a thin skewer or a cake tester and poke multiple holes in the top of the cake so the lemon/sugar mix can seep in.

If using the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Makes 1 loaf, approximately 16 slices