Sunday late afternoons are always so pleasant. I am currently laying on my bed, enjoying a small slice of this delectable yogurt cake with saffron tea and listening Bon Iver’s new album (it’s by far my favorite album of his)! I made this cake yesterday and am so pleased with it. It’s simple, tangy, fluffy, and a perfect afternoon treat. It’s not too sweet so it can be enjoyed in the morning as well with a cup of coffee. The only thing that could make this moment better is if I had a fresh bowl of berries to top it with….
Lemon Yogurt Cake
- 1 1/2 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup plain yogurt (I used regular yogurt, but I’m sure Greek yogurt would work too
- 1 cup sugar
- Pinch of ground nutmeg (~1/16th tsp)
- 3 large eggs
- 2 tsp lemon zest (grated)
- 1/2 tsp vanilla extract
- 1/2 cup coconut oil
- 1/3 cup lemon juice (freshly squeezed)
- 1/3 cup white sugar
- 1 cup confectioners’ sugar (powdered sugar)
- 2 1/2 tbsp lemon juice (freshly squeezed)
- Preheat the oven to 350 degrees
- In a medium sized bowl, mix together the dry ingredients (Flour, sugar, baking powder, salt, nutmeg)
- In a separate bowl, mix together the wet ingredients except the coconut oil (yogurt, eggs, lemon zest , vanilla).
- Mix the dry ingredients into the wet ingredients and mix until well-incorporated. Fold in the coconut oil and mix.
- Pour the batter into a well-greased baking pan and bake for ~50 minutes or until a toothpick comes out clean from the center of the cake.
- Meanwhile, in a small pot, make the cake topping by heat up the 1/3 cup white sugar and the 1/3 cup lemon juice over medium-low heat. Cook until the sugar is dissolved and the mixture appears clear (be careful not to burn)! Remove from heat and set aside.
- When the cake appears to be done, remove from the oven and allow it to cool for ~8 minutes. While the cake is still warm, pour the cake topping (lemon/sugar mixture) over the cake and allow it to soak into the cake.
- Make the glaze by mixing 1 cup of confectioner’s sugar and 2 1/2 tbsp freshly squeezed lemon juice. Once it is of even consistency, pour it over the cake and allow it to set it.