I've made Ina Garten's lemon yogurt cake before. It's so easy and so tasty. I like that this cake is tart due to the lemon zest, lemon juice, and yogurt. The original recipe calls for 1 c of plain yogurt. This time around I substituted plain yogurt using plain, Greek yogurt instead. This made the cake more dense, but still just as delicious as I remember it. I love it! I think you will, too.
*not pictured: 1/2 c of vegetable oil, 1/3 c of lemon juice, 1 c of confectioners' sugar, 2 tbsp of lemon juice
Ina Garten's recipe is here. For this recipe, preheat your oven to 350*. Combine the flour, baking powder, and salt in 1 bowl. In another bowl, whisk the yogurt, 1 c of sugar, eggs, lemon zest, and vanilla together. Add the dry ingredients to the wet ingredients. Fold the vegetable oil into the batter. Pour the batter into a greased loaf pan. Bake for about 50 minutes.
Then cook 1/3 cup of lemon juice and 1/3 cup of sugar in a small pan until the sugar dissolves. When the cake is done, allow it to cool for 10 minutes. While the cake is still warm, pour the lemon-sugar mixture on the cake and let it soak. For the glaze, combine confectioners' sugar and lemon juice and drizzle over the cake.
I enjoy citrusy desserts. Do you?
If you try a recipe I share, be sure to let me know! Use the hashtag: #greekyogurt52ways.
**I'm making Greek yogurt 52 ways. Read about why I'm doing this project right here and read about the health benefits of Greek yogurt right here. See all of the ways I've incorporated Greek yogurt into my dessert or breakfast so far here. I recently completed a 52 sandwiches project. Read more about that project here.**
