Guilt-Less Lemon Yogurt Cake
What I love about this cake is that it's very moist, using yogurt and oil, instead of butter. I use Greek Yogurt, because it's thicker, and I use the non-fat version. This recipe is so versatile in that you can bake this as a bundt cake and you can use lime or orange, instead of lemon.
Servings 8
Ingredients
CAKE:
- 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
GLAZE:
- 1/3 cup freshly squeezed lemon juice
- 1 cup confectioners' sugar
- 2 tablespoons lemon juice freshly squeezed
Instructions
- Preheat the oven to 350°F.
- Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper (Don't skip this). 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.
Lemon-Sugar mixture:
- 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 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.
Glaze the cake:
- For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Notes
Recipe source: Ina Garten/Barefoot Contessa