Sweet and less tangy moist lemon yogurt loaf cake
Let’s talk loaf cake today. Because we in November and December is lurking right around the corner, and we need loaf cakes for that hamper especially this lemon yogurt loaf cake.
This lemon yogurt loaf cake from Ina Garten is very tender and moist with a little tangy and perfect sweetness. The recipe calls for the basic dry ingredients flour, rising agent that is baking powder, sugar and salt. Then the wet ingredients; yogurt, lemon juice, eggs, lemon zest and oil. These wet ingredients makes the loaf cake very moist. Mix all theses together, do not over mix, then bake, bake.
Chill-lax for 44 to 50 minutes. Come back later and see this nicely baked loaf waiting on you.
Now before you add the glaze to the cake, we make a simple syrup of lemon juice and sugar. Add it to the cake. Let the cake soak up all the goodness. You wouldn’t want to miss this. It makes it extra moist and melt in your melt.
hey beauty 🙂
If you will want to give this out, cover tightly with a rubber foil after the cake absorbs the lemon syrup. It holds up well. It tastes great on on its own without the glaze. The glaze is just a bonus addition.
- 1 1/2 cups / 180g pastry or all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup/ 240ml plain yogurt
- 1cup/200 g granulated sugar
- 3 large eggs
- 2 teaspoons grated lemon zest be careful not to grate the white part
- 1 teaspoon vanilla extract or essence
- 1/2cup/ 120ml vegetable oil
- 1/3cup/ 80ml lemon juice
- 1/2 cup icing or confectioners' sugar
- 1-2 tablespoon lemon juice
- 1/2 teaspoon lemon zest
Preheat the oven to 180°C or 350°F. Grease and flour a 9 by 5 inch loaf pan generously.
Sift together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 3/4 cup (150g) granulated sugar, the eggs, 2 teaspoons lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Do NOT OVER-MIX. Pour the batter into the prepared pan and bake for about 44 to 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.
Whiles the cake is baking, cook the 1/3 cup lemon juice and remaining 1/4cup (50g) granulated sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack.. While the cake is still warm, make small holes in the cake using a toothpick and pour the lemon-sugar mixture over the cake and allow it to soak in.
For the glaze, combine the icing or confectioners' sugar, lemon zest and lemon juice and pour over the cake. Slice and serve. Cake can be stored in the freezer for up to three months and room temperature for three days.
Adapted from Ina Garten
I am currently thinking about what to make for Christmas. Am I weird or it is normal.
Happy week and so go through Recipe index page for some fun food inspiration.
In the meantime, check this Milk chocolate quick bread