I had been wanting to make this cake for a while but finally just found lemon yogurt to make it. It was very good... I ended up whisking together some water, lemon zest, and powdered sugar to pour a glaze on top for some added sweetness and to keep it extra moist.
Lemon Yogurt Cake
Pour 1 small container of lemon yogurt in a mixing bowl. Now use the yogurt cup as your measuring tool.
2 yogurt cups flour
2 yogurt cups flour
1 1/2 tsp baking powder
1 1/2 yogurt cups sugar
1/2 yogurt cup oil
3 eggs
2 tsp lemon juice
1/2 tsp almond extract
1 tsp lemon zest
1/4 cup dried cranberries, soaked in hot water then drained
In a small bowl mix flour and baking powder; set aside. In a large bowl mix together yogurt, sugar and oil. Beat in the eggs, lemon juice, and almond extract. Stir flour/baking powder into the yogurt mixture. Fold in zest and cranberries.
Pour into greased loaf pan (or cake pan... or a pretty casserole dish... whatever you want!). Bake at 350 degrees for 30 minutes or until browned and knife inserted in center comes out clean.
1 1/2 yogurt cups sugar
1/2 yogurt cup oil
3 eggs
2 tsp lemon juice
1/2 tsp almond extract
1 tsp lemon zest
1/4 cup dried cranberries, soaked in hot water then drained
In a small bowl mix flour and baking powder; set aside. In a large bowl mix together yogurt, sugar and oil. Beat in the eggs, lemon juice, and almond extract. Stir flour/baking powder into the yogurt mixture. Fold in zest and cranberries.
Pour into greased loaf pan (or cake pan... or a pretty casserole dish... whatever you want!). Bake at 350 degrees for 30 minutes or until browned and knife inserted in center comes out clean.
If you want, whisk together a couple teaspoons of water with 1/4 cup powdered sugar and a teaspoon of lemon zest. Pour glaze over warm cake. Mmm...
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