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Did you ever own an Easy Bake Oven? I’m not sure why I started thinking about my very first oven, but I bet you could almost make this simple cake in one! Is this what happens when you pass the mid-way point and start getting old-ish? It’s like cleaning out an attic and suddenly there it is, a toy or a book that prompts the memories to suddenly appear and then it all comes rushing back. I remember those adorable little pans and the bright light bulb hot enough to cook a cake. I wonder what kind of light bulb they use now since they’re all so energy efficient. The random workings of my brain – how weird!
I was looking for an easy spring dessert to serve with our Easter brunch and this worked perfectly. Lemon cakes have such a bright flavor and the sweetly tart glaze is amazing.
Topped with candied lemon slices I was happy to serve it to our guests.
There is something so special about lemons and they make the best desserts. I love the pairing of tart and sweet – delicious!
This cake is moist and lemony and melt in your mouth delicious.
Lemon Yogurt Cake
1 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-fat Greek yogurt
1 1/3 cups granulated sugar, divided
3 large eggs
Grated zest from 2 lemons
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup fresh squeezed lemon juice
For the Glaze:
1 cup confectioners’ sugar
2-3 tablespoons fresh lemon juice
Preheat oven to 350 degrees. Grease the bottom of an 8 1/2 by 4 1/4 loaf pan. Line the bottom with parchment paper, then grease and flour the entire pan. Set aside.
Sift together the flour, baking powder and salt onto a large of wax paper. Set aside. In a large bowl whisk together the yogurt, 1 cup of granulated sugar, the eggs, lemon zest and vanilla. Slowly whisk in the flour mixture a little at a time until blended. Using a rubber spatula, fold in the vegetable oil until well incorporated. Pour the batter into the prepared pan and bake for 50 minutes or until a toothpick tested in the center comes out clean.
While the bake is baking cook the remaining 1/3 cup granulated sugar and 1/3 cup lemon juice 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 the bake on a baking rack set over a piece of wax paper (I used the one that held the flour mixture after sifting.) While the cake is still warm, pour the lemon-sugar glaze over the cake and allow it to soak in. Cool completely.
To make the glaze combine the confectioners’ sugar and lemon juice and pour over the cake. Slice and serve.
(Recipe adapted from Ina Garten)
I hope you had a wonderful weekend and enjoyed time with family. Are you on spring break and if so are you going anywhere? Happy travels and thanks so much for stopping by!