Lemon Yogurt Cake
For the Yogurt Cake:
- Non-stick cooking spray
- 1 ½ cups 6.75 ounces by weight all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup plain greek yogurt
- 1 cup granulated sugar
- 3 large eggs
- 1 lemon zested
- ½ cup pure olive oil or another neutral oil
For the Glaze:
- 1 lemon juiced
- ¾ cup confectioner’s sugar
Optional for Serving:
- A dusting of confectioner’s sugar
- Fresh berries
- Additional yogurt
To Make the Cake
Preheat the oven to 350˚F. Spray a loaf or cake pan with nonstick cooking spray and line the bottom of the pan with parchment. Alternately, spray a bundt pan with nonstick cooking spray. Set the pan aside.
In a small bowl, whisk together the flour, baking powder, and salt. Set this aside.
Add the yogurt, sugar, eggs, and zest of the lemon to a mixing bowl and whisk until smooth and even in colour. Switch to a spatula and stir in the flour until moistened.
Add the oil and stir until the mixture comes back together and is even. Scrape into the prepared pan and bake for 45-50 minutes or until a toothpick or skewer inserted near the center comes out clean.
Let the cake rest in the pan for 10 minutes. Turn the cake gently out onto a cooling rack set over a sheet pan.
To Make the Glaze and Glaze the Cake:
Whisk together the lemon juice and confectioner’s sugar and brush the glaze all over the top and sides of the cake. Repeat this process until all of the glaze has been used.
Allow the yogurt cake to cool completely. The glaze will firm up as it cools.
Serve in slices alone, dusted with confectioner’s sugar, or served with additional yogurt, crème fraîche, and berries.
Calories: 308kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 141mg | Potassium: 164mg | Fiber: 1g | Sugar: 30g | Vitamin A: 77IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 1mg