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Sweet and less tangy moist lemon yogurt loaf cake
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Lemon yogurt loaf cake
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
 
Author: Marianjules| BiscuitsandLadles
Ingredients
  • 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
Glaze
  • 1/2 cup icing or confectioners' sugar
  • 1-2 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
Instructions

  1. Preheat the oven to 180°C or 350°F. Grease and flour a 9 by 5 inch loaf pan generously.

  2. 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.

  3. 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.

  4. 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.

  5. 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.