Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven
rack in the center of the oven. Butter, or spray with a non stick vegetable
spray, an 8 inch (20 cm) round cake pan (or spring form pan). Line the bottom of the pan with
In a large bowl, stir or whisk
together the flour, baking powder, baking soda, and salt.
In another bowl, stir or whisk
together the eggs, oil, yogurt, and vanilla extract.
In a separate bowl, stir the
lemon zest into the sugar. Then add the lemon sugar to the egg mixture.
Finally, add the wet ingredients to the dry flour mixture. Stir just until combined.
Pour the batter into the prepared pan.
Bake in preheated
oven for about 35 to 45 minutes
or until a toothpick inserted into the center of the cake comes out just clean.
Remove from oven and place on a wire rack to cool for about 10 minutes. Then
remove the cake from the pan and let cool completely.
Lemon Glaze: Place the confectioners sugar
in a bowl. Add about 1 1/2 to 2 tablespoons of the lemon juice and stir to
combine. Add more lemon juice or powdered sugar if needed to get a fairly thick
spreadable glaze. Slowly pour
the glaze over the top of the cake and, with the back of a spoon or offset
spatula, spread the glaze to the edges of the cake. Let
the glaze dry completely before covering and storing.
Makes one - 8 inch (20 cm)
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Lemon Yogurt Cake:
1 1/2 cups (195
grams) all purpose flour
(4 grams) baking powder
1/2 teaspoon (2 grams)
(1 gram) fine kosher salt
large eggs (100 grams out of shell), at room temperature
1/2 cup (120 ml/grams) flavorless oil (safflower, corn,
vegetable, or canola)
cup (180 ml/grams) whole milk plain yogurt, at room temperature
1 1/4 teaspoons
(5 grams) pure vanilla extract
(outer yellow skin) of one lemon
1 cup (200 grams) granulated white sugar
3/4 cup (90 grams)
confectioners (powdered or icing) sugar, sifted
1 1/2 to 2 tablespoons
freshly squeezed lemon juice