Lemon Yogurt Cake

There is always room for dessert in this household! Tonight we made a Lemon Yogurt Cake with a little bit of a twist compared to our usual recipe. This time we opted to make this with Bulgarian yogurt and the result was a more fluffier, moister cake than our previous versions. From the first bite, you get the taste of tart lemon followed up with sweetness but not too sweet along with the beautiful fluffy moist texture of the cake. The glaze on top of the cake is the cherry on top especially when you let it harden up a bit, it really is divine. We have really grown quite fond of eating and using Trimona Bulgarian yogurt. However if you can’t find it in your local area, you can substitute it with another plain yogurt of your choice.

Ingredients:

1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp sea salt

1 cup Trimona Bulgarian yogurt or plain yogurt

3/4 cup organic cane sugar

3 eggs

2 tbsp grated lemon zest (2 lemons)

1/2 tsp pure vanilla extract

1/2 cup canola oil

For the lemon syrup:

1/3 cup freshly squeezed lemon juice (# amount of actual lemons need may vary)

1/3 cup of organic cane sugar

For the glaze:

1 cup confectioners’ sugar

2 tbsp freshly squeezed lemon juice

Directions:

1. Preheat the oven to 350 degrees F.

2. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Grease the loaf pan and then line the bottom with parchment paper.

3. Sift together the flour, baking powder, and salt into 1 bowl.

4. In another separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.

5. Whisk the dry ingredients into the wet ingredients.

6. Use a spatula, fold the canola oil into the cake batter until it’s all combined well.

7. Pour the batter into the prepared pan from earlier.

8. Bake for 50 minutes. Take a toothpick and stick in the center of the loaf. If it comes out clean, this verifies that the cake is done.

9. While the cake is baking, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pot or pan until the sugar dissolves and the mixture is clear. Set aside.

10. When the cake is done, take it out of the oven to allow it to cool in the pan for 10 minutes.

11. Carefully place on a baking rack over a sheet pan.

12. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in for at least 30 minutes.

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

14. Now its finally ready to be served or feel free to wait until glaze hardens on the cake a bit.

Lemon Yogurt Cake

Yield: 8 - 10 servings

Prep Time: 20

Cook Time: 50

Total Time: 1 hour 10 minutes

Ingredients:

1 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp sea salt

1 cup Trimona Bulgarian yogurt or plain yogurt

3/4 cup organic cane sugar

3 eggs

2 tbsp grated lemon zest (2 lemons)

1/2 tsp pure vanilla extract

1/2 cup canola oil

For the lemon syrup:

1/3 cup freshly squeezed lemon juice (# amount of actual lemons need may vary)

1/3 cup of organic cane sugar

For the glaze:

1 cup confectioners' sugar

2 tbsp freshly squeezed lemon juice

Directions:

1. Preheat the oven to 350 degrees F.

2. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Grease the loaf pan and then line the bottom with parchment paper.

3. Sift together the flour, baking powder, and salt into 1 bowl.

4. In another separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.

5. Whisk the dry ingredients into the wet ingredients.

6. Use a spatula, fold the canola oil into the cake batter until it's all combined well.

7. Pour the batter into the prepared pan from earlier.

8. Bake for 50 minutes. Take a toothpick and stick in the center of the loaf. If it comes out clean, this verifies that the cake is done.

9. While the cake is baking, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pot or pan until the sugar dissolves and the mixture is clear. Set aside.

10. When the cake is done, take it out of the oven to allow it to cool in the pan for 10 minutes.

11. Carefully place on a baking rack over a sheet pan.

12. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in for at least 30 minutes.

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

14. Now its finally ready to be served or feel free to wait until glaze hardens on the cake a bit.