Lemon Yogurt Cake

Ingredients for 6 People:

  • 1 1/2 cups  flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain yogurt
  • 1 1/3 cups sugar, divided
  • 3 large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup melted butter
  • 1/3 cup freshly squeezed lemon juice

Preheat the oven to 175°C (350° F). grease and flour a standard-sized loaf pan.

In a bowl, sift together the flour, baking powder and salt. In a separate 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 melted butter 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.

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. Enjoy when the cake is completely Cool.

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