Ingredients
Scale
For the cake:
- 1 1/2c flour
- 2 tsp baking powder
- 1/2tsp salt
- 1c whole-milk, plain yogurt
- 1c sugar
- 1/2c canola oil
- 3 eggs
- zest from 2 lemons
- 1/4tsp vanilla extract
- 1/4–1/2tsp lemon extract
For the lemon syrup:
- 1/3c sugar
- 1/3c fresh lemon juice (2–3 lemons)
For glaze:
- 2 Tbsp fresh lemon juice
- 1c powdered sugar
- 1/4tsp vanilla extract
- milk, any percentage (optional)
Instructions
- 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 1/4tsp 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, 1/3c 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.