Lemony "Yogurt" Cake

Simple to make and loaded with lemon flavor. Slightly tangy, flavorful, moist and totally delicious.

There has been a tub of yogurt that's been sitting in our fridge for what seems like MONTHS. Every time I open the fridge, I am pleading for it to be eaten/used/thrown out. Miraculously, when I opened it this weekend, it was still good! No mold!

There’s a reason this is one of my favorite cakes. It’s light, it’s lemony, and it’s versatile. You can serve it with fruits, whipped cream, a lemon glaze, chocolate syrup, whatever you can think of. I decided to serve mine with berries and give it a light sprinkle of powdered sugar. What a delicious little cake.

WHAT’S THE DIFFERENCE BETWEEN A YOGURT CAKE AND POUND CAKE?

To look at it, you might be forgiven for thinking this yogurt cake is a bit like pound cake. It has that similar even color and crumb, and is also often made in a loaf pan. The picture below is a pound cake, you can barely tell the difference at face value.

However one big difference, in case it wasn’t obvious by the name, is that yogurt cake includes yogurt. This both gives a lovely moist texture as well as a slight tang to the flavor. The other major difference is yogurt cake uses oil rather than butter.

Some versions of this will add a glaze, whether honey, a lemon glaze or frosting, but I think most traditionally it is left as it is. And certainly it already has a fantastic lemon flavor and is moist enough not to need soaked with something else.

I also feel it’s more versatile without the glaze (for example, you could grill a slice and serve with berries and cream) but feel free to add one of course if you prefer.

Some helpful tips:

• Any type of neutral-flavored oil works well in this recipe. Sunflower oil, grapeseed oil, canola oil, coconut oil or avocado oil - They all work well.

• This recipe calls for lemon zest and lemon juice. Always zest your fruit before squeezing for the juice.

• You can easily sub for gluten free flour if you can't get your hands on regular flour (I know some baking supplies are hard to come by right now).

LEMONY "YOGURT" CAKE

Serves 8-10

INGREDIENTS

1. 1 1/2 cups all-purpose flour

2. 2 tsp baking powder

3. 1/2 tsp salt

4. 1 cup dairy-free yogurt*

5. 1 cup sugar

6. 3 eggs

7. 2 tsp lemon zest (about 1 lemon)

8. 1/2 tsp vanilla extract

9. 1/2 cup coconut oil

Lemon Glaze

1. 1/3 cup sugar

2. 1/3 cup lemon juice

INSTRUCTIONS

1. Preheat oven to 350°F. degrees and line a bread pan with parchment paper & grease the sides.

2. In a medium size bowl, combine the flour, baking powder and salt. In another bowl, whisk together the yogurt, the sugar, eggs, lemon zest, vanilla, and coconut oil. 

3. Add the wet ingredients to the dry ingredients and mix until well incorporated using a mixer.

4. Pour the batter into the prepared loaf pan and bake for about 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.

5. To make the glaze, cook the 1/3 cup lemon juice and 1/3 cup sugar in a small saucepan until the sugar dissolves and the mixture is clear. Set aside

6. When the cake is done, allow it to cool in the loaf pan for 10 minutes. Carefully transfer the loaf to a rack that's placed over a sheet pan. You can poke some holes in the top if you want with a fork or toothpick. While the cake is still warm, pour the lemon glaze over the cake and allow it to soak in.

7. Let the cake cool before serving. Sprinkle some powdered sugar over the top (optional)

Serve and enjoy!

NOTES

This will stay good for about 5 days or in fridge for about 7 days.

*You can use regular yogurt if you don't have an intolerance.

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