Friday, May 1, 2015

Spring Recipes: Lemon Yogurt Cake

This dessert is simple to make, and light and fresh for the warm spring months. The lemon zest in the pound cake adds incredible flavor, and the lemon-sugar mix that tops the cake is to die for. This loaf cake will be your spring entertaining go-to favorite!

This recipe is from The Barefoot Contessa and makes 1 loaf cake.

Lemon Yogurt Cake


Lemon Yogurt Cake - Barefoot Contessa

Cake Ingredients: 

1 1/2 Cups All Purpose Flour
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Plain Whole-Milk Yogurt
1 1/3 Cups Sugar, divided
3 Extra Large Eggs
2 Teaspoons Grated Lemon Zest
1/2 Teaspoon Pure Vanilla Extract
1/2 Cup Vegetable Oil
1/3 Cup Freshly Squeezed Lemon Juice

Glaze Ingredients: 

1 Cup Confectioners Sugar
2 Tablespoons Lemon Juice

Directions: 

Preheat the oven to 350 degrees and grease a regular sized loaf pan thoroughly. Mix the dry ingredients: flour, baking soda, 1 cup sugar and salt in a medium sized bowl. Mix the wet ingredients: yogurt, eggs, vanilla, oil and lemon zest in a large bowl. Next, gently fold the dry ingredients into the wet ingredients until it is all combined. Pour the batter into the loaf pan and bake for about 50 minutes or until a toothpick inserted into the center comes out clean.

Next cook the 1/3 cup lemon juice and 1/3 cup sugar in a small pan until all the sugar dissolves. Once the loaf is done, let it cool for a few minutes and then pour the lemon, sugar mixture on top and allow it to soak in while the cake cools.

To make the glaze, combine the confectioners sugar and the lemon juice together and mix until smooth. Pour on top of the loaf cake.

Serve and enjoy!


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