lemon yoghurt cake

Remember how I said we never get snow days? Well, what do you know. We had ANOTHER one yesterday!

Unfortunately, I was under the weather, so I did little else besides work from my couch (hence the lack of blog post). But today I’m making up for it with a great, easy recipe that is perfect for an Easter potluck, an afternoon snack, or, really, any time you’re just craving something sweet and tart.

Like most quick breads, this cake is super easy to make. It’s incredibly moist, thanks to the addition of creamy yoghurt, with a great crumb texture to it, and the tart lemon glaze adds the perfect amount of sweetness without being too cloying.

To make this yogurt lemon cake, you will need:

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt (I used Noosa Lemon Yoghurt for extra lemon-y goodness!)
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons) (I ran out of lemons so used the zest of 1 lemon and 1 lime)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil (I used olive oil, which I don’t usually reccommend with baking UNLESS you are making something citrusy as I find olive oil really compliments citrus – otherwise, the flavor of the oil can be too overpowering)
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice

(Recipe adapted from Ina Garten)

First, make sure to preheat your oven to approximately 350F/175C. Grease and flour an 8 x 4″ or 9 x 4″ loaf pan, and set aside.

In a medium mixing bowl, sift together the flour, baking powder, and salt. In another, larger bowl, combine the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla and mix.

Slowly whisk the dry ingredients into the wet ingredients, making sure not to over-mix (stir until just moistened). Fold the vegetable oil into the batter, making sure it’s all incorporated, and pour the batter into the prepared pan. Leave the loaf to bake for about 50 minutes, or until a knife 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. Allow to cool completely (1-2 hours should do it).

For the glaze, combine the confectioners’ sugar and lemon juice and drizzle over the cake.

Oh man. Just look at that baby.