Tangy Delicious Lemon Yogurt Cake

30 Jun

This stuff is delicious, and easy. And not toooo bad for you. I make as something to have in the house for breakfast when I’m feeling citrusy. It’s fluffy and goes brilliantly with  black tea.

Lemon Yogurt Cake

  • 1 1/2 cups flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon salt
  • 1 cup plain non-fat yogurt
  • 1 cup granulated sugar
  • 3 eggs
  • 2 teaspoons lemon zest
  • 1/2 teaspoon vanilla
  • 1/2 cup vegetable oil

later on

  • 1/3 cup lemon juice
  • 1/3 cup granulated sugar

Preheat oven to 3500

Mix flour, baking powder, and salt. In a different bowl, combine yogurt, sugar, eggs, lemon zest, and vanilla. Mix the dry into the yogurt mix, and once mixed, add the veg oil. Place in loaf or cake pan lined with parchment paper. Bake 50 minutes.

When the cake is done (clean toothpick comes out of the center), let it cool for 10 minutes while you heat that “later on” lemon juice and sugar together until clear. Pour lemon syrup mix over and allow to soak. Cool.

The sugary lemon juice at the end makes the cake cool with a crispy sugary crust. You can leave it out if you want to make the recipe healthier, or make it with splenda or something, and it won’t suffer for it.

KickAss Cake Mods

  • Make it with another kind of citrus, blood orange cake with grapefruit zest, lime with a little bit of crushed pineapple? Aawesome.
  • Make a glaze (yes, always glaze). Add powdered sugar to jam or a flavored syrup (my favorite is our ginger syrup) till its think enough to spread of make into impressive squiggles.
  • After it’s done baking, throw some candied citrus on top.

3 Responses to “Tangy Delicious Lemon Yogurt Cake”

  1. David R July 1, 2011 at 12:27 am #

    This is an AWESOME lemon cake. I’ve made it at least twice since I first witnessed Heather make it, and it’s pretty much a no-fail, even if (especially if!) you undercook it, and the inside stays all gooey and custardy. Oh, merciful heaven.


  1. Pizza Day, Part Three: Getting Saucy, and other pursuits « The Clean Platter - July 30, 2011

    […] got a big ol’  thing of yogurt I should probably use up, which means it’s time to make the lemon yogurt cake of legendary legend. GA_googleAddAttr("AdOpt", "1"); GA_googleAddAttr("Origin", "other"); […]

  2. Heather’s (Tea-Infused) Lemon Yogurt Cake « The Clean Platter - August 19, 2011

    […] Back in March, I went to Seattle to visit my friends Heather and Kyle, and we cooked a ton: we made pizza, and mussels, and I taught Kyle to enjoy the tender mercies of a seared brussels sprout.  Heather taught me how to make this cake, which, true to the familial precepts that guide Heather’s absurdly-palatable pie crust recipe, contains oil instead of butter.  Some months later, I had a glut of yogurt in the fridge, and I decided I’d make the lemon cake.  But it wouldn’t do to simply reproduce the recipe, no indeed – not when you can just read it here. […]

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