Lemon Yogurt Cake

Prep Time10 mins

Cook Time45 mins

Cooling Time2 hrs

Total Time3 hrs

INGREDIENTS

FOR THE CAKE

▢8 tablespoons (113.4 grams) unsalted butter, room temperature

▢½ cup granulated sugar

▢2 large eggs

▢1 tablespoon fresh lemon juice

▢1 teaspoon pure vanilla extract

▢1 cup plain yogurt

▢½ tablespoon lemon zest

▢2 cups all-purpose flour

▢2 teaspoons baking powder

▢½ teaspoon baking soda

▢¼ teaspoon salt

FOR THE GLAZE

▢2 cups powdered sugar

▢3 to 4 tablespoons fresh lemon juice

INSTRUCTIONS

Preheat oven to 350˚F.

Grease a 9×5-inch loaf pan with butter and line it with parchment paper. Set aside.

Using a stand mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy; about 3 to 4 minutes, scraping down the sides, as needed.

Add in the eggs, one at a time; mix until incorporated.

Mix in the lemon juice and vanilla extract.

Remove bowl from the mixer and fold in the yogurt and lemon zest. Set aside.

In a mixing bowl whisk together the flour, baking powder, baking soda, and salt.

Using a rubber spatula, fold the dry ingredients into the wet ingredients; fold just until combined, do not over mix. Batter will be thick.

Pour the batter into the prepared loaf pan and smooth out the top.

Bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. IF the cake is browning too quickly, tent a piece of foil over it and continue to bake.

Remove from oven and cool to room temperature.

In the meantime, prepare the glaze:

Place powdered sugar in a medium bowl and whisk in the lemon juice; whisk until incorporated.

Add more sugar or lemon juice, as necessary, to achieve desired consistency.

Set the lemon cake on a wire rack placed over foil.

Pour the lemon glaze over the cake; let stand a few minutes.

Cut and serve.