Tasty Tuesday: Let Them Eat (Lemon Yogurt) Cake!πŸ‹


If you like cakes, the tart of lemon balanced by the sweetness of sugar, and moist texture that will make everyone gobble up this goodness, then make this. Enjoy your cake without a side of beheading or hint of a French Revolution. I wouldn’t mind the dresses and wigs though, TBH. Marie Antoinette was for sure swaggy for her time.

LEMONS. πŸ‹πŸ‹πŸ‹πŸ‹πŸ‹πŸ‹πŸ‹

I love lemons, specifically Meyer lemons. They’re sweeter, as they are (supposedly) a mix between lemons and mandarin oranges. Mmmm. So nice. IMO, nothing better than a lemon yogurt cake. Why the yogurt? Because yogurt makes it moist.

Is it just me, or does the word “moist” remind you of that one episode from HIMYM where Barney repeatedly says “moist” in his skit to piss off Lily? πŸ˜‚

ANYWAY. BACK TO BAKING.

Adapted from Ina Garten’s recipe.


Let Them Eat (Lemon Yogurt) Cake!

Prep time: 20 minutes
Baking time: 50 minutes
Bakes: 1 Loaf
Meal Type: Dessert, Tea 
(or a meal, if it’s that kind of a day – noooo judgement)

Ingredients:

  • 1 1/2 cups of flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt (kosher preferred)
  • 1 cup full fat yogurt
  • 1 1/3 cups sugar (divided)
  • 3 extra large eggs
  • 2 teaspoons of lemon zest (approx. 2 lemons worth)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 freshly squeezed lemon juice

Optional Glaze:

  • 2/3 cup confectioners sugar (powdered)
  • 2 tablespoons of lemon juice

Method:

  1. Heat your oven to 350*F or about 180*C. Grease and set aside one bundt cake pan.
  2. In one bowl, sift flour, baking powder, and salt together.
  3. In another bowl, mix yogurt, 1 cup of sugar, eggs, lemon zest, and vanilla together.
  4. With a rubber spatula, mix the wet and dry ingredients carefully. Add vegetable oil by folding it into the batter.
  5. Mix it evenly and pour into well greased bundt cake tin. Bake for 50 minutes or until it passes the toothpick test.
  6. While the cake is baking, cook the remaining 1/3 granulated sugar and 1/3 cup of lemon juice on the stove.
  7. When the cake comes out, let it cook for 10 minutes. While the cake is still warm, slowly pour to let it soak into the cake. This will give it a nice tart-sweetness in every bite.
  8. Let it cool down fully.

Optional glaze: once cooled, mix the lemon juice and confectioners sugar to make a glaze and drizzle it from the top of the cake.


Have your cake and eat it too! I hope you enjoyed this post and the cakes to come from it! I’m not a big fan of the icing, but it does make the cake look pretty. Remember, always used unwaxed lemons for zest. Wax in your cake is so not fetch. πŸ’πŸ½

Xoxo. 

Published by LifeWithTisha

33 - wife, mum, & post-grad student. I love beauty products, cooking and eating, and blogging (duh).

2 thoughts on “Tasty Tuesday: Let Them Eat (Lemon Yogurt) Cake!πŸ‹

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