I have Greek yogurt and Meyer lemons; lemon yogurt cake on the brain
and lots of recipes to choose from. I'm leaning toward Ina Garten's.
Do you have a favorite lemon yogurt cake recipe to post? I want to
make something that's as light as possible and super lemony. TIA!
Lemon Yogurt Cake
2006, Barefoot Contessa at Home, All Rights Reserved
Prep Time: 20 min Inactive Prep Time: 10 min
Cook Time: 50 min Level: Easy
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2
1/2-inch 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
another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon
zest, and vanilla. Slowly whisk the dry ingredients into the wet
ingredients. With a rubber spatula, fold the vegetable oil into the
batter, making sure it's all incorporated. 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.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in
a small pan until the sugar dissolves and the mixture is clear. Set
When the cake is done, allow it to cool in the pan for 10 minutes.
Carefully place on a baking rack over a sheet pan. While the cake is
still warm, pour the lemon-sugar mixture over the cake and allow it to
soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and
pour over the cake.
- posted 9 years ago