Tuesday, April 17

Lemon Yogurt Cake




I think I opened Pandora’s box with all the sweets I’ve been making lately (such as this and this) because I just can’t stop making them. This weekend I tried out this lemon yogurt cake, which is thankfully low-fat from substituting plain yogurt and canola oil for butter. As a bonus, it’s super easy to make (no mixer necessary!), although it does require some time to cool and glaze. I served it for dessert with berries and fresh whipped cream, but it would also make a great breakfast pastry in the morning. Or if you’re feeling really indulgent (which I often do), you can spread thin slices of the cake with jam and then layer the berries and whipped cream in between to make a quick trifle.


Lemon Yogurt Cake:
  • Sift together 1 1/2 c. flour, 2 tsp. baking powder, and 1 pinch salt in a bowl.
  • In another bowl, combine 1 c. plain yogurt,* 1 c. sugar, 3 eggs, 1 tsp. vanilla extract, and the zest of 2 lemons.
  • Slowly and gradually whisk the flour mixture into the wet ingredients until just combined, then fold in scant 1/2 c. canola oil until thoroughly combined.
  • Pour the batter into a buttered and floured** loaf pan and bake in a 350°F oven for 50-60 minutes, or until a tester inserted into the middle of the cake comes back clean.
  • Let cake cool in the pan for 10-15 minutes, then remove and place on a baking rack on top of a baking sheet.
  • Meanwhile, melt 1/3 c. sugar and 1/3 lemon juice in a small saucepan until the sugar dissolves. Let cool slightly.
  • Pour lemon sugar syrup over the cake and allow to cool completely.***
  • Whisk together 1 c. powdered sugar and 2 tbsp. lemon juice until smooth and pour glaze evenly over the cake.
  • Allow the glaze to harden completely, about an hour, then cut into slices and serve.

Serves eight - ten
*Do not use low-fat yogurt.
**I like to butter the pan, then put in a piece of buttered parchment at the bottom, then dust it with flour.
***I did all of this the night before, then covered in plastic wrap and kept in the fridge overnight. Just bring back to room temperature before glazing.