Lemon Yogurt Cake
This March has been unseasonably cool in our part of the country; the lovely burst of warm, breezy days we had at the beginning of the month was short-lived, and since then it’s been just plain cold, delaying the start of local crops – including the planting of our new vegetable container garden – and leaving us longing for fresh, Spring meals meant for warmer weather.
This deliciously-moist Lemon Yogurt Cake is suited to this sort of in-between season. Sweet and comforting, with bright, citrus notes, this cake makes an indulgent Winter breakfast alongside morning coffee, and also transitions perfectly to a light, Spring dessert, topped with a dollop of whipped cream and a handful of sliced strawberries.
A sweet Lemon Yogurt Cake recipe, equally scrumptious as breakfast or dessert.
- 1–1/2 sticks unsalted butter
- 1 cup white sugar
- 2 tbsp fresh lemon juice
- zest of 1 lemon
- 1–1/2 tsp pure vanilla extract
- 1/2 cup Greek yogurt
- 3 large eggs
- 1–1/2 cups all-purpose flour, sifted
- 2 tsp baking powder
- 1/2 tsp kosher salt
- Preheat the oven to 350 degrees. Grease an 8″x4-1/2″ loaf pan with butter and set aside.
- In a stand up mixer with the paddle attachment on, beat together the butter and sugar until fluffy and well combined, about 1-2 minutes. Add the lemon juice, lemon zest and vanilla and continue beating for another 30 seconds. With the mixer running, add the yogurt and the eggs, one at a time, and beat until well-combined, about a minute. Turn the mixer off.
- Sift together the flour, salt and baking powder, and with the mixer on the lowest speed, add the flour mixture a quarter cup at a time to the wet ingredients until combined. Scrape down the sides of the bowl with a spatula, and stir in any unmixed batter. The batter will be very thick.
- Pour the batter into the greased loaf pan and use a spatula to flatten down the top. Bake for 45-50 minutes until the top is golden brown and a cake tester inserted into the center comes out clean. Check the cake after about 30 minutes and if the top is browning too quickly, place a loose sheet of aluminum foil over the cake pan for the remainder of the baking. Remove the loaf from the oven and run a sharp knife around the edges of the pan.
- Let the loaf cool on a baking rack for five minutes then remove the loaf from the pan and continue cooling upright on the baking rack. When the loaf is completely cooled, wrap it in plastic wrap or aluminum foil to stay fresh.