Lemon Cake with Yogurt and Frosting 14.06.2016

Lemon Cake with Yogurt and Frosting
With the weather getting warmer, the flowers blooming, and the fruits ripening, you can look forward to some delicious summertime desserts! Paired with a nice cup of coffee or tea, this light and fluffy dessert will leave you in food paradise.
  1. All-purpose flour 1 ½ c
  2. Baking powder 2 t
  3. Kosher salt ½ t
  4. Plain yogurt (whole milk) 1 c
  5. Sugar 1 ⅓ c
  6. Eggs 3
  7. Lemon zest (grated) 2 t
  8. Vanilla extract ½ t
  9. Vegetable oil ½ c
  10. Lemon juice ⅓ c plus 2 T
  11. Confectioner’s sugar 1 c
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  1. Preheat oven to 350 F. Butter or oil a loaf pan and line it with parchment paper.
  2. In a large mixing bowl, combine the baking powder and salt; sift in the flour. In a separate bowl, stir together the yogurt, eggs, vanilla, lemon zest, and one cup of sugar.
  3. Slowly fold the wet ingredients into the dry ingredients. Add the vegetable oil and thoroughly mix everything together until there are no dry lumps.
  4. Pour the batter into the lined loaf pan and bake for 50 minutes or until a toothpick comes out clean.
  5. To make the frosting, mix ⅓ cup of lemon juice and ⅓ cup of sugar; add the mixture to a saucepan and heat on medium-high until the sugar dissolves and you have a clear mixture. Reserve for later.
  6. Combine 2 tablespoons lemon juice and the confectioner’s sugar to create a glaze.
  7. Remove the loaf cake from the oven and let cool on counter for 10 minutes. Pour the reserved frosting over the cake. Add the glaze and serve.
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