How about a weekend treat? This cake is wonderfully moist and lemony and with a sweet hit from the lemon glaze. I really enjoyed it,and I really don't like "plain" cakes all that much. It was a big hit at work, too, where I brought the leftovers.
Triple Lemon Yogurt Cake
(printable recipe)
3 eggs
125 ml neutral oil (such as canola)
250 ml mild yogurt
220 g sugar
2 lemons, zested
1/2 tsp vanilla extract
375 ml all-purpose flour
2 tsp baking powder
1/2 tsp salt
Lemon syrup:
80 g sugar
100 ml freshly squeezed lemon juice
Lemon Glaze:
250 ml powdered sugar
2-3 tbsp freshly squeezed lemon juice
1/2 tsp vanilla extract
Beat the eggs with the oil, yogurt, sugar, lemon zest and vanilla extract. Stir in flour, baking powder and salt. Pour in a greased and floured loaf pan, and bake at 175°C for about 50 minutes.
Heat the sugar and lemon juice for the syrup. Bring to a boil and let it simmer until all the sugar is dissolved.
When the cake is baked through (check with a skewer - it should come out clean), remove it from the oven and leave to cool slightly before you move it to a plate. Poke a lot of holes in it with a skewer, and pour the warm lemon syrup all over the cake.
When the cake has cooled completely, stir together all the ingredients for the glaze. Pour over the cake and let it set before serving.
Recipe in Swedish:
Trippelcitronkaka med yogurt
6 comments:
That's great & beautiful!
Nothing wrong with 'plain' cakes, if they are well-made.
I baked this last night. Even though I didn't have the sugar for the icing, I just made a loooot of syrup. You're right, this cake is moisty and lemony, absolutely delicious! I have found a new favorite thanks to you. You rock Anne!
Ett toppenrecept som jag sparar på stående fot. Tack för inspiration (är ute på baka-söndagskaka-recept) :-)
This looks like a beautiful cake - and I adore citrus cakes.
Hi! I made this cake today. The icing needed a little bit more lemon juice though when I made it. With 2-3 tablespoons of lemon juice it was impossible to pour.
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