When Florida citrus is in season and bright yellow lemons are dangling from the trees, this is one of my favorites desserts. Light and flavorful with a touch of sweetness, it goes with almost any meal, especially Florida seafood or even a garden fresh salad from the local farmer’s market.
There are a few steps to the process, but with the warm lemony sauce (that soaks through the cake) over the top, followed by the lemon glaze, it shouts fresh Florida!
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract vanilla extract
1/2 cup vegetable oil
For the warm lemony sauce (to put on top after baking):
1/3 cup freshly squeezed lemon juice
1/3 cup of sugar
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift 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. (FYI – I checked at 50 minutes, and needed to bake for additional 10 minutes.)
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.
The Warm Lemony Sauce:
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.
Adapted from the Barefoot Contessa recipe Lemon Yogurt Cake.
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