Lemon Yogurt Loaf Cake
Recipe by gingham
A soft, moist loaf full of lemon zest, with a tangy glaze on top. Lovely with afternoon tea.
Ingredients
Cake
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup sugar
- 2 tbsp lemon zest (from 2 lemons)
- 3 large eggs
- 1 cup plain whole-milk yogurt
- 1/2 cup neutral oil
- 1 tsp vanilla extract
Glaze
- 1 cup powdered sugar
- 2 tbsp lemon juice
Method
Heat the oven to 350°F. Grease a 9 by 5 inch loaf pan and line the bottom with parchment.
Whisk the flour, baking powder, and salt in a bowl.
In a large bowl, rub the lemon zest into the sugar with your fingertips until it smells strongly of lemon. Whisk in the eggs, yogurt, oil, and vanilla until smooth.
Fold in the flour mixture until just combined, and pour the batter into the pan.
Bake until a skewer in the middle comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes, then turn it out and let it cool completely.
Whisk the powdered sugar and lemon juice until smooth and drizzle it over the cake.
Notes from the source
Wrapped well, it keeps for 3 days on the counter and only gets more tender.