|The whisked wet ingredients and fresh lemon zest|
|It was as delicious as it was beautiful.|
|BOOM! BOOM! BOOM!|
Lemon Yogurt Cake
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 1/3 cups sugar, divided
- 3 extra-large eggs (I used large eggs instead)
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure lemon extract (instead of the vanilla originally called for)
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
For the glaze:
- 1/2 cup confectioners' sugar (instead of 1 cup)
- 1 tablespoons freshly squeezed lemon juice (instead of 2 tablespoons)
2 cups fresh sliced strawberries; tossed with 3 tablespoons of sugar; set aside
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 (I poked holes in the top of the cake to help some of the lemon syrup to soak in better). Cool completely.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. (The original recipe called for double the glaze amount ingredient listed above, but I found that 1/2 the recipe was enough so that is what I posted). I also very lightly dusted the top of the cake with a little confectioner's sugar after adding the lemon syrup and before drizzling with the glaze.
I like to serve it by slicing and plating the cake and spooning the sweetened fresh strawberries on top, along with drizzling a little of the fresh strawberry syrup created by macerating the berries.