Lemon Yogurt Cake
  • 1 1/2cups all purpose flour
  • 2teaspoons baking powder
  • 1/2teaspoon salt
  • 1cup vanilla Greek yogurt
  • 1 1/3cups sugardivided
  • 3 eggs
  • 2teaspoons grated lemon zestfrom 1 to 2 lemons
  • 1teaspoon vanilla extract
  • 1/2cup vegetable oil
  • 1/3cup freshly squeezed lemon juice
  1. Preheat the oven to 350°F. Spray a metal loaf pan with nonstick baking spray.
  2. In a large bowl, combine the flour, baking powder, and salt, and set aside. In another large bowl or the bowl of a stand mixer, mix together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Take the dry ingredients you set aside and slowly whisk them into the wet ingredients.
  3. With a rubber spatula, fold the vegetable oil into the batter until it’s combined. 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. When the cake is done, allow it to cool in the pan on a wire rack for 10 minutes.
  4. Meanwhile, cook the lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  5. Remove cake from the pan and place it on a wire rack set over a sheet pan. While the cake is still warm, pour the lemon glaze over the top and allow it to soak in. Let it sit for 15 minutes and then remove from the pan to finish cooling on a wire rack.