Lemon Yogurt Loaf Cake with Lemon Icing Recipe

This is a quick-batter loaf cake, so unlike a traditional lemon loaf cake, you actually don’t have to add it in any special increments.

With a layer-cake, you’re often adding 1/3 of the dry, 1/2 the wet, etc., until you’re finished. Here, you can go ahead and add all the dry ingredients to the wet at the same time, then stir to combine.

Ingredients

• For the cake:
• 1½c flour
• 2 tsp baking powder
• ½tsp salt
• 1c whole-milk, plain yogurt
• 1c sugar
• ½c canola oil
• 3 eggs
• zest from 2 lemons
• ¼tsp vanilla extract
• ¼-1/2tsp lemon extract
• For the lemon syrup:
• ⅓c sugar
• ⅓c fresh lemon juice (2-3 lemons)
• For glaze:
• 2 Tbsp fresh lemon juice
• 1c powdered sugar
• ¼tsp vanilla extract
• milk, any percentage (optional)

Instructions

1. Make the cake by sifting the flour, baking powder, and salt into a medium bowl. In a large bowl, combine yogurt, sugar, and canola oil.
2. Add eggs one at a time stirring until well incorporated.
3. Add lemon zest, vanilla, and ¼tsp lemon extract.
4. Taste ( and add more lemon extract if desired.
5. Add the sifted dry ingredients to your wet/yogurt mixture all at once and stir to combine.
6. Pour into a well-sprayed loaf pan and bake at 350 degrees for 50 minutes, or until a toothpick comes out clean.
7. During the last 5-10 minutes of baking, heat lemon syrup ingredients (1/3c sugar, ⅓c lemon juice) in a medium saucepan over medium heat until sugar is completely dissolved.
8. Allow to cool slightly as you remove cake from the oven.
9. Remove cake from the oven and let stand on a cooling rack about 5 minutes.
10. Turn out onto platter or serving plate and, while still warm, drizzle with lemon syrup.
11. Allow cake to cool completely.

for full instruction please see : https://jodezehomeandgarden.com

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