Description
Meyer lemons are perfect for this iced yogurt cake.
Ingredients
Scale
- 2 Meyer Lemons (zest and juice)
- 1 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1 cup sugar
- 3 eggs
- 2 teaspoons grated lemon zest (one meyer lemon)
- 1/2 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed meyer lemon juice + 1 Tablespoon sugar
- 1 cup confectioners sugar
- 1 Tablespoon water
Instructions
- Preheat your oven to 350 degrees F. and grease or spray with baking spray a loaf pan.
- In a large bowl mix together the cake flour, baking powder, and salt. Set aside.
- Zest one of the lemons over a small dish and set aside.
- In another bowl or a mixer bowl, blend together the eggs, sugar, yogurt, vanilla, oil and lemon zest. Mix together well. Slowly add the flour mixture to the egg mixture, a little at a time, until mixed together.
- Pour the batter into the prepared loaf pan and bake for 45-50 minutes until golden brown on top and if you poke the center with a knife it comes out clean. Set on a wire rack to cool.
- While it cools, heat the lemon juice and sugar in a small saucepan stirring well, heat until the sugar dissolves completely.
- Place a wire rack over a baking sheet and turn out the cake on to it. Poke a few holes in the cake and carefully pour or brush with a basting brush the lemon juice until it’s all absorbed into the cake.
- Let cool completely. Now in a small bowl mix together the confectioners sugar and water, stir until all the sugar has dissolved and is smooth. Pour the icing evenly over the cake and spread with a knife. Let set and store in the fridge.
- Prep Time: 30 mins
- Cook Time: 50 mins