The problem with this cake (yes, it has a slight problem) is that it is so, so good! I’m serious when I say my kids literally will race to the kitchen to see if there’s one slice left and one child may even hide said remaining slice from the other child. It’s that kind of a problem.
- Be sure to butter and flour your parchment lined baking pan.
- For best results, whisk tougher the wet ingredients very well.
- Once you add the dry ingredients, do not over mix. Blend them together until just combined.
- Check your cake a few minutes before it should be done, as you don’t want to over bake the cake.
- Let your cake cool for a few minutes before drizzling on the lemon syrup.
- The glaze sinks into the cake adding extra moisture.
- Once the glaze has set, drizzle on the lemon icing. If you are happy with just the lemon syrup, you could omit the lemon glaze.
- I made this cake with dairy free yogurt. I used coconut milk yogurt and coconut oil.
- When you look at this lemon glaze, you will be hypnotized to make this cake. Seriously, it is a hypnotizing glaze. I know you’re walking into the kitchen to look for the ingredients.
- Use orange juice instead of lemon juice for the glaze.
- You could use milk, cream or buttermilk in place of the yogurt.
- You could also use 1/2 cup yogurt and 1/2 cup milk.
- Use your favorite oil for the recipe. If you don’t like coconut oil, use vegetable oil.
- This is a great cake to adapt to how you want it to be.
- Make it with only the lemon syrup and forget the icing if it’s too sweet for your taste.
Lemon Yogurt Cake
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain coconut yogurt or use whole milk yogurt
- 3/4 cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest 2 lemons
- 1/2 teaspoon pure vanilla extract
- 1/2 cup coconut oil or vegetable oil
- 1/3 cup freshly squeezed lemon juice
For the lemon syrup:
- 1/4 cup lemon juice
- 1/4 cup sugar
For the glaze:
- juice of one lemon
- 1 cup confectioner’s sugar
- Preheat the oven to 350 degrees. Grease an 8½ x 4¼ x 2½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- In a large bowl, sift together the flour, baking powder, and salt.
- In another bowl, whisk together the yogurt, sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.
- Fold the coconut oil into the batter, incorporate it well with a spatula. 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, prepare the lemon syrup:
- cook the 1/4 cup lemon juice and 1/4 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. 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. Depending on how you like your glaze, you could make it thinner with more juice, or thicker, with more confectioner’s sugar. The icing will be completely firm in about an hour.
IF YOU ENJOYED THIS LEMON YOGURT CAKE, SAVE IT FOR LATER.
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