Lemon Yogurt Cake

By Christina Marsigliese · scientificallysweet.com

1 hr 20 min8 servings

A tender crumb cake with bright lemon flavor, topped with a smooth yogurt-lemon glaze.

prepPreheat oven to 350°F / 175°C
prepGrease an 8-inch round cake pan and line the base with parchment paper
180 g all-purpose flour		Whisk flour, baking powder, baking soda & salt into lemon sugar	Fold wet into dry until just combined	Spread into pan, bake 350°F / 175°C, 25–30 min until golden	Cool 20 min in pan, transfer to rack	Pour glaze over cake, letting it drip over edges	Grate lemon zest over wet icing, serve
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
150 g granulated sugar	Rub lemon zest into sugar until fragrant
60 ml sunflower oil	Whisk oil, egg, yogurt, milk, lemon juice & vanilla until smooth
1 large egg, at room temperature
120 ml full fat plain yogurt, at room temperature
1 tablespoon lemon zest
60 ml whole milk, at room temperature
15 ml fresh lemon juice
5 ml pure vanilla extract
120 g powdered confectioner's sugar	Whisk powdered sugar, yogurt & lemon juice until smooth
15 ml full fat plain yogurt
15 ml fresh lemon juice
lemon zest, for garnish

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