Lemon Yogurt Cake
 
Prep time
Cook time
Total time
 
Serves: one loaf size cake
Ingredients
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1⅓ cups sugar, divided
  • 3 extra-large eggs ( I used large eggs because that's all I had on hand)
  • 2 teaspoons grated lemon zest (2 lemons)
  • ½ teaspoon pure vanilla extract
  • ½ cup vegetable oil
  • ⅓ cup freshly squeezed lemon juice
Instructions
  1. Preheat the oven to 350F.
  2. Grease an 8½ by 4¼ by 2½-inch loaf pan. Line the bottom with parchment paper (Don’t skip this). Grease and flour the pan.
  3. Sift together the flour, baking powder, and salt into 1 bowl.
  4. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
  5. Slowly whisk the dry ingredients into the wet ingredients.
  6. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated, but being careful as to not over mix.
  7. 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.
  8. Meanwhile, cook the ⅓ cup lemon juice and remaining ⅓ cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  9. When the cake is done, allow it to cool in the pan for 10 minutes.
  10. Carefully place on a baking rack over a sheet pan.
  11. While the cake is still warm, poke some holes in the cake and pour the lemon-sugar mixture over the cake and allow it to soak in. You could also use a pastry brush to spread the syrup. Cool.
Recipe by The Novice Housewife at https://novicehousewife.com/2012/10/15/october-secret-recipe-club/