Lemon Yogurt Cake

I modeled this recipe after this one but changed around some things, and miraculously, it worked! This cake is moist, sweet, tart, aromatic, beautiful and super easy to make.

Here’s how it’s done,

Ingredients:

2 eggs

3/4 c plain nonfat yogurt

Zest of one lemon

1 tbsp lemon juice

1 tsp vanilla extract

3/4 c granulated sugar

1 1/3 c all-purpose flour

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/4 c vegetable oil

Glaze:

3 tsp lemon juice

1/3 c confectioner’s sugar

Preheat the oven to 350F. Line an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan with foil and grease. Set aside.

Whisk together the flour, baking soda, powder and salt in a bowl and set aside.

In a large bowl, whisk together the first six ingredients until fully incorporated. Stir in the dry ingredients by halves - do not overmix! Fold the oil into the batter with a rubber spatula, just to incorporate. Once the mixture is homogenous, pour into prepared loaf pan and bake 40-50 min or until a wooden toothpick inserted into the center comes out clean.

To make the glaze, combine the juice and confectioner’s sugar in a sauce pan over low heat. Stir and heat just until mixture comes together.

Let the cake cook for 10 min, then remove from pan and slowly peel foil off. Place onto serving dish and pour the glaze over the top, letting it drip down the sides. Let the cake soak for at least 30 min. Enjoy slowly…