Lemon Yogurt Cake

This lemon yogurt cake is delicious. I made this in tiny loaf pans instead of regular loaf pans because I was giving these away as gifts. I doubled the batch here. Everyone that I gave it to loved them! I hope you do to!

Preheat the oven to 350 degrees. Sift the dry ingredients in a separate bowl. 

In a large bowl, whisk together, the yogurt, 1 cup of sugar, eggs, lemon, and vanilla. 

Slowly whisk in the dry mixture. Once that is all combined, fold in the vegetable oil.

I baked these for 40 minutes.

This is the glaze to put in the cake right after it comes out from the oven. It is just sugar and lemon juice.

For the frosting, just whisk in confectioner sugar and lemon juice.

Once the cakes are cooled, pour the frosting on the top and that is it!

Lemon Yogurt Cake

Ingredients:

1 1/2 C all-purpose flour
2 tsp baking powder
1/2 salt
1 C whole-milk yogurt
1 1/3 C sugar, divided
3 extra-large eggs
2 tsp grated lemon zest (2 lemons)
1/2 tsp vanilla extract
1/2 vegetable oil
1/3 C freshly squeezed lemon juice

Glaze:

1 C confectioner sugar
2 Tbsp lemon juice

Directions:

1. Preheat the oven to 350 degrees. Grease a standard-size loaf pans. (I used 4-5 mini loaf pans)
2. In a bowl, sift together to flour, baking powder, and salt. In a separate bowl, whisk together the yogurt, eggs, vanilla, lemon zest, and one cup sugar. Slowly whisk in the dry ingredients into the wet ingredients. With a rubber spatula, fold in the vegetable oil, making sure its all incorporated. Pour the batter into the pan and bake for 50 minutes (if using standard-size loaf pans), 40 minutes (if using mini loaf pans).
3. Cook the 1/3 cup sugar with 1/3 lemon juice until dissolved and clear. Set aside.
4. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully set it on a baking rack. While the cake is still warm, pour in the lemon sugar syrup and allow it to soak in. Let the cake cool.
5. For the glaze, combine the confectioner's sugar and lemon juice and pour over the cake.

Enjoy!