Lemon yogurt cake is such a beautiful, moist cake that everyone loves! It can be enjoyed anytime of the day. No rules here.
I have always loved anything citrus, so this cake was a sure hit for me. And I assure you, this cake will be a sure hit by all. It’s very simple to prepare and it also tastes beautiful while still warm. Making any food that incorporates lemons just gives the food such a fresh flavor.
I remember when I was in Sorrento, a town in Southern Italy, there were lemon trees everywhere! It was so beautiful to see. Sorrento has the best lemons in the world. It is because of their soil, cultivated by the explosion of Mt. Vesuvius hundreds of years ago. These unique soil qualities are not found in any other Italian locations, therefore. making these lemons so special. If you go to Jamul, California where the greatest number of organic Sorrento lemon trees can be found growing outside of Italy, that will be the closest to actually going to Sorrento, Italy.
But if you cannot get the lemons from either Sorrento or Jamul, always opt for organic lemons, they will have the best natural, untainted flavor. And as always, Enjoy!
Lemon Yogurt Cake
For the Cake:
1 ½ cups all purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup container plain, whole milk, Greek Yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest
½ teaspoon pure vanilla extract
½ cup vegetable oil
For the Lemon Sauce:
1/3 cup freshly squeezed lemon juice
¼ cup sugar
For the Topping:
¼ cup sifted Confectionery Sugar
Preheat the oven to 350 degrees. Grease and flour an 8 ½ x 4 ¼ x 2 1/3 inch loaf pan.
Sift together the flour, baking powder and salt into a bowl and set aside. In another bowl, mix together the yogurt, 1 cup sugar, eggs, lemon zest and vanilla. Slowly add in the dry ingredients into the wet ingredients making sure to incorporate all, scraping down the sides of the bowl.
Pour the batter into the prepared pan and place in the oven for 50 minutes, turning halfway through baking. Remove and allow the cake to cool on a wire rack for about 10 minutes.
In the meantime, dissolve the sugar in the lemon juice over a low heat. Make several pokes throughout the cake with a toothpick and slowly pour the sauce over the cake. Allow to completely cool.
When ready to serve, dust with some sifted confectionery sugar.