Carrots and Spice

Healthy Lifestyle for Busy Families

Desserts & Breads

Lemon Yogurt Cake

Lemon Yogurt Cake

This lemon yogurt cake is fantastic.  If you like a light lemony and so moist dessert this one is for you.  I made this for a party and the whole thing was gone within a few minutes.  I will be making this many more times.

This recipe is part of the monthly Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date.

My secret blog this month was Vanderbilt Wife, which is written by Jessie.  She is a stay at home mom withe 3 kids and writes a food blog.

Print Recipe

Lemon Yogurt Cake

Yield: 1 loaf

Prep Time: 20 minutes

Cook Time: 50 minutes

Ingredients:

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain whole-milk yogurt or ricotta
1cup sugar
3 extra-large eggs
2 tsp grated lemon zest (2 lemons)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil

For Sauce:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar

For the glaze:
1 cup confectioners’ sugar
2 tbsp freshly squeezed lemon juice

Directions:

Preheat the oven to 350 degrees F. Grease an 9″ 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 1/3 cup sugar in a small pan 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. 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.

NOTE: I tried to put the sauce in the batter and it turned out great. You can go either way by poring the sauce over the baked mixture or pouring the sauce in the batter.

Adapted from: Vanderbilt Wife

Lemon Yogurt Cake

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Three Years Ago: Peach Sorbet

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