This lemon cake is sweet enough to be kid-friendly, but sophisticated enough to be perfect for any Spring and Summer entertaining. It works from brunch to dessert, and doesn’t require a mixer – just two bowls for easy cleanup. One crucial tip from Kat: Don’t use fat-free yogurt. “I like full fat or partial fat yogurt in this recipe; nonfat doesn’t provide the fat that supports the cake’s structure.”
SUPER MOIST GLAZED LEMON YOGURT CAKE
- 2 cups Gluten-free flour blend
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon Kosher sea salt
- ⅛ teaspoon cardamom optional
- ¾ cup granulated sugar
- 2 Tbsp lemon zest about 2 lemons
- ⅓ cup lemon juice about 2 lemons
- ¾ cup unsweetened plain yogurt partial or full fat
- ¼ cup neutral oil
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ⅓ cup powdered sugar
- Juice from ½ of a lemon
Preheat the oven to 350 degrees F.
Spray a standard loaf pan (9×5) with baking spray and line with a parchment paper sling running horizontally across the long sides of the pan. This is a lot of batter for a big loaf, so don’t use too much parchment paper or the cake will run out over the sides of the pan
In a large bowl, whisk together the eggs and sugar for 30 seconds by hand. Add the vanilla, oil, yogurt, zest and juice from both lemons, and whisk to combine.
In a separate medium sized bowl, whisk together the flour, baking powder, baking soda, cardamom and salt.
Add the dry ingredients to the wet ingredients and whisk until just combined and there are no traces of flour.
Transfer the batter to the prepared loaf pan and use a pairing knife to make a ½ inch deep cut down the center of the cake vertically, and bake for 55-65 minutes until a tester comes out just clean.
When the cake is baked, cool in the pan for 10 minutes, then remove to a baking rack to finish cooling completely.
While the cake cools, whisk the powdered sugar and lemon juice together to form a thick glaze.
Spoon the glaze on top of the cooled cake.
Serve and enjoy!