Lemon Yogurt Cake is so soft and delicious. Made with freshly squeezed lemon zest and juice. Makes the most perfect breakfast cake, snack and especially dessert. Pair with with a cup of coffee and you have the start to a great day.
Ingredients – 1 ½ cups all-purpose flour – 2 teaspoons baking powder – ½ teaspoon kosher salt – 1 cup plain coconut yogurt or use whole milk yogurt – ¾ cup sugar – 3 large eggs – 2 teaspoons grated lemon zest 2 lemons – ½ teaspoon pure vanilla extract – ½ cup coconut oil or vegetable oil – ⅓ cup freshly squeezed lemon juice For the lemon syrup: – ¼ cup lemon juice – ¼ cup sugar For the glaze: – juice of one lemon – 1 cup confectioner’s sugar
Make this lemon cake your own – Use orange juice instead of lemon juice for the glaze. – You could use milk, cream or buttermilk in place of the dairy-free 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. – Make it with only the lemon syrup and forget the icing if it’s too sweet for your taste.
– Be sure to butter (use margarine to keep it dairy-free) and flour your parchment lined baking pan. – For best results, whisk 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.
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