Lemon Yogurt Cake ~ 檸檬蛋糕優格

Summer is definitely in the air.  In Taiwan, we don’t really get much of a spring, unless you count a few days of incessant rain.  Then we head into ultra humidity, and temperatures that soar past 30 C. So, in addition to cranking up my ice cream machine, I’m also on the hunt for light and refreshing desserts.  This lemon yogurt cake from Barefoot Contessa seems to fit the bill. In the past few months, I’ve had good experiences baking with yogurt. I find that it makes the cake texture nice and moist, and I would like to think it ups the nutritional value of the cake too (but that might just be wishful thinking)

天氣一開始熱, 就會想吃一些比較清爽的甜點。 我早已迷上檸檬 口味的各式各樣甜點。 這次想跟大家分享 檸檬 優格蛋糕。 (蛋糕沒有加奶油, 所以熱量應該會比較底。。。所以可以多吃兩塊 :D)


This is a fairly straightforward recipe, and results in a lovely moist cake, that’s perfect for afternoon tea.  I serve mine with a cup of tea, or I’m sure it’s perfect with an iced coffee too.




Lemon Yogurt Cake

(Makes 1 loaf)

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
½ cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees. Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into one 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 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.

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. Cool.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

The original recipe from Barefoot Contessa’s website: http://barefootcontessa.com/recipes.aspx?RecipeID=333&S=0



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