Seasonal Potluck: Lemon Yogurt Cake

Okay, back to work.  Back to blogging.  It’s amazing how one weekend away can disrupt your entire schedule!  The Husband and I took a quick weekend trip with some friends to go skiing in Winter Park, Colorado this past weekend.  In a perfect world, we would have had a little more snow, but it was still nice to have a weekend away!

This cake is a nice little dessert (or breakfast, who am I kidding?) to brighten up your January.  It’s packed full of lemon flavor in the cake, syrup and the glaze.  It’s also a very moist cake, so you can make it ahead of time if necessary before you glaze it, and store it for a few days in an airtight container.

Lemon Yogurt Cake, adapted from Ina Garten, Barefoot Contessa

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain 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
  • 1/3 cup freshly squeezed lemon juice

For the glaze:

  • 1 cup confectioners’ sugar
  • 2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch 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 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.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. (Do this later if you’re not going to serve it right away.)

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2 Responses to Seasonal Potluck: Lemon Yogurt Cake

  1. betsy says:

    I baked a lemon cake to take with me to seattle tomorrow, and its tempting me from the counter. Just like your photos in this post……..drooooool

  2. Pingback: Banana Chocolate Bread – SRC – June 2012 – The Culinary Enthusiast | Chocolates & Dreams

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