Lemon Yogurt Cake

This lemon yogurt cake is a one pan/no frost wonder. It’s a moist cake with a lemon syrup brushed on top while the cake is still warm from the oven, resulting with a delicious citrus glazed crust. It was the perfect finale for our Mother’s Day dinner!

  • 1/2 cup yogurt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • zest of one medium lemon
  • 1/2 cup canola oil

For the glaze

  • 1/4 cup lemon juice
  • 3/4 cup confectioners sugar
  1. Spray an 8″ round cake pan with cooking spray, line with parchment paper and spray the parchment, set aside. Preheat oven to 350º.
  2. In a large bowl of an electric mixer combine yogurt, sugar, and eggs. In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet ingredients until just combined.
  3. Add lemon zest and canola oil, mixing until smooth.
  4. Pour batter into prepared pan and bake for 30 to 40 minutes. Insert a toothpick into the center of the cake to check that it’s done. Cool on a wire rack for 10 minutes.
  5. Whisk the lemon juice and confectioners sugar together for the glaze. Turn cake out of pan and set on wire rack.
  6. With a pastry brush, pat glaze on the surface of the cake until glaze is used up. Serves 8 to 10.
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