There’s nothing like a citrusy cake on a dreary Sunday. I like to see this as a triple lemony dessert – lemon zest is rubbed into the sugar for the cake, then there’s a lemon syrup poured over the baked product, followed by a lemon glaze. It’s the perfect lemon cake!
Cake:
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 1 tablespoon lemon zest
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 cup plain yogurt
- 2 large eggs, room temperature
Syrup:
- 1/3 cup granulated sugar
- 1/3 cup lemon juice
Glaze:
- 1 cup confectioners sugar
- 2 tablespoons lemon juice
- Grease a 9″ cake pan, line with parchment paper. Preheat oven to 350º.
- In a small bowl, whisk flour, salt, and baking powder.
- In a large bowl, combine sugar and lemon zest – using your fingers to rub the zest into the sugar. Add the oil, vanilla, yogurt, and eggs whisk until smooth. Stir in the flour mixture and pour into pan.
- Bake for 45 to 50 minutes.
- When the cake comes out of the oven, warm up the ingredients for the syrup over medium heat until the sugar dissolves. Poke holes on the top of the cake with a skewer and pour the syrup over the cake. Wait 20 minutes and remove from pan onto a plate.
- When the cake is completely cool, mix up the glaze and pour on top.
