Ingredients

The following ingredients have 4 Servings
  • 8 tablespoons (113.4 grams) unsalted butter, (room temperature)
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup plain yogurt
  • ½ tablespoon lemon zest
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 cups powdered sugar
  • 3 to 4 tablespoons fresh lemon juice

Instruction

  • Preheat oven to 350˚F.
  • Grease a 9x5-inch loaf pan with butter and line it with parchment paper. Set aside.
  • Using a stand mixer fitted with the paddle attachment, cream the butter and sugar together until fluffy; about 3 to 4 minutes, scraping down the sides, as needed.
  • Add in the eggs, one at a time; mix until incorporated.
  • Mix in the lemon juice and vanilla extract.
  • Remove bowl from the mixer and fold in the yogurt and lemon zest. Set aside.
  • In a mixing bowl whisk together the flour, baking powder, baking soda, and salt.
  • Using a rubber spatula, fold the dry ingredients into the wet ingredients; fold just until combined, do not over mix. Batter will be thick.
  • Pour the batter into the prepared loaf pan and smooth out the top.
  • Bake for 35 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. IF the cake is browning too quickly, tent a piece of foil over it and continue to bake.
  • Remove from oven and cool to room temperature.
  • In the meantime, prepare the glaze: Place powdered sugar in a medium bowl and whisk in the lemon juice; whisk until incorporated.
  • Add more sugar or lemon juice, as necessary, to achieve desired consistency.
  • Set the lemon cake on a wire rack placed over foil.
  • Pour the lemon glaze over the cake; let stand a few minutes.
  • Cut and serve.