You might be thinking to yourself, um, Emily, what’s up with all this posting? Well, dear readers, I am leaving for a week-ish long vacation on Saturday. Sure, I could schedule these posts for next week, but I’m not sure what kind of internet connection I’m going to have (if any) throughout my week away, and I like to be able to stay on top of comment moderation.
So, that’s that.
Anyway, onto the cake!
I would like to state for the record, that this cake and the Summer Cherry Cake I posted about were made about a week and a half apart. We’re okay with cake, but let’s be honest folks, we’re really more pie people, and I don’t think we could eat that much cake in that short of time span. So, give us a week and a half in between and we were LOVING this lemon cake.
Yogurt cakes aren’t exactly new, and I know several of my favorite bakers have made some great ones. I also knew I wanted this cake to be lemony to the MAX.
So, for my inspiration, I actually combined ideas from Ina Garten and Dorie Greenspan. I used Ina’s idea to make a lemon simple syrup to drizzle over the cake as well as a lemon glaze. I modified Dorie Greenspan’s lemon cake recipe, punching up the lemon flavor with a little lemon extract, and voila: one LEMONTASTIC cake! It was incredible!
Notes: If you like lemon but don’t LOVE lemon, you can leave out the lemon extract for a milder version. It’s a little more boring, but there you go. Also, the lemon syrup and yogurt keep the cake very moist, so it’s just as good the second day!
- 1½c flour
- 2 tsp baking powder
- ½tsp salt
- 1c whole-milk, plain yogurt
- 1c sugar
- ½c canola oil
- 3 eggs
- zest from 2 lemons
- ¼tsp vanilla extract
- ¼-1/2tsp lemon extract
- ⅓c sugar
- ⅓c fresh lemon juice (2-3 lemons)
- 2 Tbsp fresh lemon juice
- 1c powdered sugar
- ¼tsp vanilla extract
- milk, any percentage (optional)
- Make the cake by sifting the flour, baking powder, and salt into a medium bowl. In a large bowl, combine yogurt, sugar, and canola oil. Add eggs one at a time stirring until well incorporated. Add lemon zest, vanilla, and ¼tsp lemon extract. Taste (if you’re not nervous), and add more lemon extract if desired. Add the sifted dry ingredients to your wet/yogurt mixture all at once and stir to combine.
- Pour into a well-sprayed loaf pan and bake at 350 degrees for 50 minutes, or until a toothpick comes out clean.
- During the last 5-10 minutes of baking, heat lemon syrup ingredients (1/3c sugar, ⅓c lemon juice) in a medium saucepan over medium heat until sugar is completely dissolved. Allow to cool slightly as you remove cake from the oven.
- Remove cake from the oven and let stand on a cooling rack about 5 minutes. Turn out onto platter or serving plate and, while still warm, drizzle with lemon syrup. Allow cake to cool completely.
- When cake is completely cool, make glaze by combining lemon juice, powdered sugar, and vanilla extract. If mixture is too thick to pour, you can thin it with a small splash of milk or more lemon juice. Pour over cake and allow to set before serving.