LEMON YOGURT CAKE
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. Sift together the flour, baking powder, and salt into 1 bowl. 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. 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. 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. 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. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. I made my glaze a bit too thin, so it mostly just seeped into the cake. Delicious, yes....but no fun to look at. Candy lemon slices Ingredients 1 large lemon 1 cup sugar Directions Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 10-12 paper-thin slices; discard seeds and ends of rind. Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain. Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour. 4. Transfer to a baking sheet lined with parchment. Let stand until ready to serve.
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Jamil ahmed Khaskheli
[email protected]I've never made a lemon yogurt cake before, but this recipe was so easy to follow. It turned out great!
Emmanuel Kyei Peprah
[email protected]This cake is the perfect balance of sweet and tart. I love the way the lemon flavor comes through.
Naod Mesfin
[email protected]I'm not a huge fan of lemon desserts, but this cake was surprisingly good. The yogurt made it really moist and flavorful.
Kayden Dillard
[email protected]Overall, I thought this cake was just okay. It wasn't bad, but it wasn't anything special either.
Masego Lesejane
[email protected]I found that the cake was a bit dry. I think I would have added more yogurt or milk to the batter.
Lulama Maselanga
[email protected]This cake was a bit too tangy for my taste. I think I would have preferred a sweeter glaze.
Johni Royal
[email protected]I love that this cake uses yogurt instead of butter or oil. It makes it so much healthier.
John Nthaudi
[email protected]This cake is so moist and flavorful. The lemon yogurt glaze is the perfect finishing touch.
Gregory Lafleur
[email protected]I've made this cake several times and it's always a winner. It's the perfect dessert for any occasion.
Sacvana Sacvana
[email protected]This is my new favorite lemon cake recipe! It's so easy to make and always turns out perfectly.
Mtawali Jonathan
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved the moist texture and the zesty lemon flavor.
Ses Thikana1421
[email protected]This lemon yogurt cake is a delightful treat! The combination of tangy lemon and creamy yogurt creates a perfectly balanced flavor that is both refreshing and satisfying.