French Lemon Yogurt Cake
Author: Liz the Chef
Prep time:
Cook time:
Total time:
Serves: 8
- 1½ cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 pinch kosher salt
- 1 cup goat milk yogurt
- 1⅓ cups white sugar, divided use
- 3 large eggs
- zest of 2 Meyer lemons
- 1 teaspoon vanilla
- ½ cup canola oil
- ⅓ cup Meyer lemon juice
- Preheat oven to 350 degrees.
- Grease a loaf pan and line the bottom with parchment paper.
- Sift together the flour, baking powder and salt.
- In another bowl, mix together the yogurt, 1 cup of the sugar, eggs, lemon zest and vanilla.
- Whisk the dry ingredients into the wet ingredients. Stir in the canola oil and mix well.
- Pour batter into greased loaf pan and bake 45 minutes, or until a cake tester comes out clean.
- Allow hot cake to rest for 10 minutes before turning onto a baking rack.
- In a small saucepan, heat the remaining ⅓ cup sugar with the lemon juice, just until sugar dissolves.
- Place the rack with the cake over a large plate and drizzle glaze over cake until it is absorbed.
Recipe by Liz The Chef at https://lizthechef.com/french-lemon-yogurt-cake/
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