Best Lemon Yogurt Cake by Barefoot Contessa

What You Will Need
For the cake:

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 teaspoons lemon zest
1/2 teaspoon vanilla
1/2 cup vegetable oil

For the lemon sugar mixture (to be used after the cake is done)

1/3 cup sugar
1/3 cup fresh squeezed lemon juice

For the glaze:
1 cup confectioners' sugar
2 tablespoons fresh squeezed lemon juice

What To Do Next

Preheat oven to 350 degrees. Grease and flour an 8 inch loaf pan.

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

In another bowl, whisk together the yogurt, sugar, eggs, lemon zest and vanilla. Slowly combine the dry ingredients with the wet ingredients. With a spatula, fold the vegetable oil into the batter, make sure it is incorporated.

Pour the batter into the prepared pan and bake for about 50 minutes or until toothpick comes out clean.

Meanwhile, cook 1/3 cup lemon juice and 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. You can poke holes on the top of the cake with a toothpick to make the lemon sugar mixture soak in quicker. Cool.

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

Admire your creation and dig in!






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Great source of calcium, protein, phosphorus and vitamin B-12 to name a few

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Alternative calcium supplement if you are lactose-intolerant

Healthy alternative for sour cream, mayonnaise or cream cheese