I did end up making the lemon ice cream, and made this cake to go along with it. It was so moist and had TONS of lemon flavor. Another great way to use up my lemons!
SOAKING SYRUP
GLAZE
Preparation
1. Preheat the oven to 350° F/175° C. Grease the loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
2. CAKE: In the medium mixing bowl, sift together the flour, baking powder, and salt.
3. In the large mixing bowl, whisk together the yogurt, sugar, eggs, 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. The oil may not combine at first, but continue until the oil is fully mixed in.
4. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
5. SYRUP: While the cake bakes, cook the lemon juice and sugar in a small pan over low heat until the sugar dissolves and the mixture is clear. Set aside.
6. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in, then allow the cake to finish cooling.
7. GLAZE: In a medium mixing bowl, whisk together the sifted confectioners’ sugar and lemon juice. Pour over the cooled cake and allow the glaze to set up.
8. Slice and serve.
LEMON YOGURT CAKE
Makes 1 loaf cake.
Ingredients
CAKE
Makes 1 loaf cake.
Ingredients
CAKE
1-1/2 cups (180 g) unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup (240 ml) plain whole-milk yogurt
1 cup (175 g) granulated sugar
4 large eggs (or 3 extra large)
2 teaspoons grated lemon zest (about 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) canola oil
SOAKING SYRUP
1/3 cup (58 g) granulated sugar
1/3 cup (80 ml) freshly squeezed lemon juice
GLAZE
1 cup (130 g) confectioners’ sugar, sifted to remove the lumps
2 tablespoons freshly squeezed lemon juice
Preparation
1. Preheat the oven to 350° F/175° C. Grease the loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
2. CAKE: In the medium mixing bowl, sift together the flour, baking powder, and salt.
3. In the large mixing bowl, whisk together the yogurt, sugar, eggs, 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. The oil may not combine at first, but continue until the oil is fully mixed in.
4. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
5. SYRUP: While the cake bakes, cook the lemon juice and sugar in a small pan over low heat until the sugar dissolves and the mixture is clear. Set aside.
6. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in, then allow the cake to finish cooling.
7. GLAZE: In a medium mixing bowl, whisk together the sifted confectioners’ sugar and lemon juice. Pour over the cooled cake and allow the glaze to set up.
8. Slice and serve.
This is actually one of my favorite recipes. I love lemon cakes. I actually just made it for Easter.
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