SERVES: 8
INGREDIENTS
Cake
- 1 ½ Cups All Purpose Flour
- 2 Tsps Baking Powder
- ¼ Teaspoon Salt
- 1 Cup Plain Whole Milk Yogurt
- 1 Cup Granulated Sugar
- 3 Extra Large Egg
- 2 Tsps Lemon Zest (grated)
- ½ Teaspoon Pure Vanilla Extract
- ½ Cup Vegetable Oil
Lemon Syrup
- ⅓ Cup Granulated Sugar
- ⅓ Cup Lemon Juice (freshly squeezed)
Glaze (optional)
- 1 Cup Confectioner’s Sugar
- ⅓ Cup Lemon Juice (freshly squeezed)
INSTRUCTIONS
-
Preheat The Oven To 350F Or 180C. Grease A 8 ½ X 4 ¼ X 2 ½-Inch Loaf Pan. Line The Bottom With Parchment Paper. You Can Also Use A 8 Inch Round Pan.
-
To Prepare Cake – Sift Together The Dry Ingredients – Flour, Baking Powder And Salt Into One Bowl.
-
In Another Bowl, Whisk Together The Yogurt, Sugar, Eggs, Lemon Zest, And Vanilla. Make Sure That Lemon Zest Is Cut Into Small Pieces. Refer The Notes For The Measurement Of Eggs.
- Slowly Whisk The Dry Ingredients Into The Wet Ingredients. With A Rubber Spatula, Fold The Vegetable Oil Into The Batter, Making Sure It’s All Incorporated.
- Pour The Batter Into The Prepared Pan.
- Bake For Around 50 Minutes, Or Until A Cake Tester Placed In The Center Of The Loaf Comes Out Clean.
- While The Cakes Bake, Prepare The Lemon Syrup. Cook Granulated Sugar And Lemon Juice In A Small Saucepan Over Low Heat Until Sugar Dissolves. ** Never Miss This Step. It Adds A Lot On To The Flavor. Also, Adjust The Sugar In The Syrup Based On Your Taste.
-
When The Cake Is Done, Let Them Cool For 10 Minutes. Poke Holes In The Cake And Spoon The Lemon Syrup Over The Cake. Allow The Cake To Cool Completely.
-
To Prepare The Glaze (Optional) – Combine Sugar And Lemon Juice In A Bowl Until Smooth.
- Pour Over The Top Of Cakes And Allow The Glaze To Dry. Enjoy
NOTES
- A Large Egg Equals 3-½ Tablespoons Of Beaten Egg. An Extra Large Egg Equals 4 Tablespoons. In This Recipe, It Calls For 3 Extra Large Eggs. I Used 3 Large Eggs Plus 1-½ Tablespoon Beaten Egg.
- If You Do Not Have A Sweet Tooth And Do Not Wanna Make The Cake Too Sweet, Avoid The Glaze.