Lemon Yogurt Cake
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1/2 cup vegetable oil
- 3 eggs
- 1/2 tsp salt
- zest from 1 lemon
- 2 tsp baking powder
- 1/2 tsp pure vanilla extract
- 1 1/2 cups all purpose flour
- 1/3 up freshly squeezed lemon juice
- 1 1/3 cups sugar divided
- 1 cup plain yogurt i used greek yogurt, oikos
- Carbohydrate 14.7942244902289 g
- Cholesterol 2.3819444441203 mg
- Fat 7.5139192052383 g
- Fiber 0.473108651871799 g
- Protein 3.61255018489737 g
- Saturated Fat 0.870552659830754 g
- Serving Size 1 1 Serving (93g)
- Sodium 6255.23138634559 mg
- Sugar 14.3211158383571 g
- Trans Fat 0.162332957592606 g
- Calories 142 calories
Preheat the oven to 350 F degrees.Grease a loaf pan with butter or cooking spray. Line the bottom with parchment paper. Grease and flour the pan.Mix together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.Meanwhile, cook the â…“ cup lemon juice and remaining â…“ cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.Let cool before serving. Sprinkle some powdered sugar over the top or serve with berries.(optional)
