Description
A perfect dessert for spring, this bright lemon cake can be made and glazed in a flash.
Ingredients
Scale
- 1/2 cup butter (room temperature)
- 1 cup sugar
- 2 eggs
- zest of 2 lemons
- 2 Tablespoons lemon juice
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/4 cup flour
- 3 ounces yogurt (we used whole milk plain yogurt, but vanilla or Greek would work as well)
Glaze
- 1/4 cup lemon juice
- 1 cup powdered sugar
Instructions
- Preheat oven to 350F.
- Grease and flour a loaf pan.
- Cream together butter and sugar, until lighter in color and fluffy.
- Add eggs, lemon juice, zest, vanilla, salt, and baking powder.
- Add in half of flour. Combine.
- Add in half of milk. Combine
- Repeat until flour and milk are gone. This should only take one additional alternation.
- Bake for 40 to 50 minutes, or until cake tester comes out of the middle without any crumbs of batter.
- Remove from pan and allow cake to cool completely.
- Combine powdered sugar and lemon juice and adjust to a pourable consistency with water or more lemon juice.
- Once the cake is cool, place on a rack with a pan underneath and douse in glaze. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Baking, Cake