Cooking Friends

Friends sharing recipes, cooking techniques & menu ideas in a friendly atmosphere.

You are not connected. Please login or register

Lemon Yogurt Cake

Go down  Message [Page 1 of 1]

1 Lemon Yogurt Cake on Mon Mar 03, 2014 3:27 pm


I saw a lemon yogurt cake I thought would make a fabulous base for sliced strawberries and blueberries - so easy to just stir together. The original recipe called for one loaf pan but I had a couple smaller foil pans and decided to make "mini" cakes, about half the size it would have ended up.

When the cake comes out of the oven, after a brief resting, it gets a soak of lemon syrup.

Then, when a bit cooler, a confectioners sugar/lemon juice glaze.

OMG! I just went back to my recipe file to copy over the recipe....I had TWO. And it's the same exact recipe. One got copied this morning. The other one got copied in 2007. Amazing how I'm attracted to the same recipe no matter how old I get (although it didn't even look the least bit familiar to me). LOL

Lemon Yogurt 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
• 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° F. Line the bottom of a standard-sized loaf pan with parchment paper – grease and flour the pan.

In a bowl, sift together the flour, baking powder and salt. In a separate 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 – until a cake tester placed in the center of the loaf comes out clean.

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 the cake.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

original recipe:

Back to top  Message [Page 1 of 1]

Permissions in this forum:
You cannot reply to topics in this forum