Lemon Yogurt Cake

A Tart Lemon Cake with the goodness of Yogurt and topped with Lemon Glaze. This cake is moist, has an amazing flavour and incredibly light. And you just need to whisk everything together and bake, no special equipment needed.

 

Ingredients

• 1 and 1/2 Cups of All Purpose Flour / Maida
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Salt
• 1 Cup Plain Whole Milk Yogurt ( Don't substitute Low-Fat yogurt /Non-Fat Yogurt for the FULL fat yogurt)
• 1 Cup Powdered Sugar ( I powdered the regular granulated sugar in mixie / mixer)
• 3 Large Eggs at Room Temperature
• Zest of 2 Large Fresh Lemons
• 1/2 Teaspoon Vanilla Extract
• 1/2 Cup Vegetable Oil

• 1/4 Cup Freshly squeezed Lemon Juice
• 1/3 Cup of Granulated White Sugar 

For the Glaze ( Optional)

1/2 Cup Confectioner's Sugar
2 Tablespoons Freshly Squeezed Lemon Juice

Directions

1. Preheat the oven to 170 C / 350 F
2. Grease a 8 and 1/2 Inch Load pan. Line the bottom with parchment paper. Grease the sides of the pan and flour the pan. Set aside

                                    

3. In a mixing bowl, combine All purpose Flour, baking powder, salt

                                   


4. In an another large mixing bowl, add thick yogurt, 1 Cup of powdered sugar and using a whisk them together

                                    

                                 

                                

5. Add eggs and whisk it until the eggs are well combined with the yogurt mixture

                               

6. Add vanilla extract and lemon zest and whisk it again

                              
                              
                              



7. Now slowly whisk the dry ingredients we prepared at step number 3 into the wet ingredients

                             

8. Using a spatula, fold in the vegetable oil in the cake batter. Make sure the oil is well incorporated in the cake batter. It should be completely absorbed in the batter

                           
                                  
                            



9. Pour the batter in the prepared loaf pan

                                


10. Bake at 170 C for 55 minutes or until the tooth pick inserted comes out clean
11. Meanwhile combine 1/3 granulated white sugar and 1/4 Cup fresh lemon juice in a small sauce pan. Cook the mixture on medium flame until the sugar dissolves completely and the mixture is clear. Set aside
12. Once the cake is done, allow it to cool down in the loaf pan for 10 minutes
13. Then invert the cake on a wire rack lined with parchment paper
14. While the cake is still warm, pour the Lemon Sugar mixture we prepared at step number 11 all over the cake and allow it to soak well in the cake
15. Prepare the glaze : Combine confectioner's sugar and lemon juice in a small bowl / mug and pour it over the cake

                        


16. Serve once