lemon yogurt cake

1½ cups unbleached all-purpose flour
2 teaspoons baking powder
1 pinch kosher salt
1 cup goat milk yogurt
1⅓ cups white sugar, divided use
3 large eggs
zest of 2 Meyer lemons
1 teaspoon vanilla
½ cup canola oil
⅓ cup Meyer lemon juice

Instructions

1. Preheat oven to 350 degrees.
2. Grease a loaf pan and line the bottom with parchment paper.
3. Sift together the flour, baking powder and salt.
4. In another bowl, mix together the yogurt, 1 cup of the sugar, eggs, lemon zest and vanilla.
5. Whisk the dry ingredients into the wet ingredients. Stir in the canola oil and mix well.
6. Pour batter into greased loaf pan and bake 45 minutes, or until a cake tester comes out clean.
7. Allow hot cake to rest for 10 minutes before turning onto a baking rack.
8. In a small saucepan, heat the remaining ⅓ cup sugar with the lemon juice, just until sugar dissolves.
9. Place the rack with the cake over a large plate and drizzle glaze over cake until it is absorbed.

(back to blog)