Lemon Yogurt Cake

I can't believe I haven't shared this recipe with you before. This is one of my favorite recipes for a quick and simple delicious cake. Most of the time I have these ingredients on hand, so this shows up in our kitchen quite often. It makes a perfect breakfast/brunch cake for guests or even a simple dessert served with some whipped cream and hot tea. This would be a great recipe for an upcoming Easter Brunch. Enjoy! 

The recipe below includes a glaze to pour over top of the cake. I usually do not add the glaze because my family tends to prefer the cake without the sweetness of the glaze. However, if you think you would prefer to add the glaze, by all means...glaze away. 

See if you can spy my sous chefs little hands helping me take the photos :) 

Lemon Yogurt Cake (Recipe from Barefoot Contessa at Home) 
Yields 1 loaf

Ingredients: 
1 ½ cups all-purpose flour 
2 teaspoons baking powder 
½ 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) 
½ teaspoon pure vanilla extract 
½ cup vegetable oil 
1/3 cup freshly squeezed lemon juice 

For the glaze: 
1 cup confectioners’ sugar 
2 tablespoons freshly squeezed lemon juice 

1. Preheat the oven to 350 degrees. Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. 

2. Sift together the flour, baking powder, and salt into one bowl. 

3.In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. 

4. 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, or until a cake tester placed in the center of the loaf comes out clean.

5. Meanwhile, 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.

6. 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.

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

I can't believe I haven't shared this recipe with you before. This is one of my favorite recipes for a quick and simple delicious cake. Most of the time I have these ingredients on hand, so this shows up in our kitchen quite often. It makes a perfect breakfast/brunch cake for guests or even a simple dessert served with some whipped cream and hot tea. This would be a great recipe for an upcoming Easter Brunch. Enjoy! 

The recipe below includes a glaze to pour over top of the cake. I usually do not add the glaze because my family tends to prefer the cake without the sweetness of the glaze. However, if you think you would prefer to add the glaze, by all means...glaze away. 

See if you can spy my sous chefs little hands helping me take the photos :) 

Lemon Yogurt Cake (Recipe from Barefoot Contessa at Home) 
Yields 1 loaf

Ingredients: 
1 ½ cups all-purpose flour 
2 teaspoons baking powder 
½ 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) 
½ teaspoon pure vanilla extract 
½ cup vegetable oil 
1/3 cup freshly squeezed lemon juice 

For the glaze: 
1 cup confectioners’ sugar 
2 tablespoons freshly squeezed lemon juice 

1. Preheat the oven to 350 degrees. Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. 

2. Sift together the flour, baking powder, and salt into one bowl. 

3.In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. 

4. 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, or until a cake tester placed in the center of the loaf comes out clean.

5. Meanwhile, 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.

6. 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.

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