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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
Course: Dessert
This cake is moist and lemony and melt in your mouth delicious.
Ingredients
- 1 ½ cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup plain whole-fat Greek yogurt
- 1 ⅓ cups granulated sugar divided
- 3 large eggs
- Grated zest from 2 lemons
- ½ teaspoon pure vanilla extract
- ½ cup vegetable oil
- ⅓ cup fresh squeezed lemon juice
For the Glaze:
- 1 cup confectioners' sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F. Grease the bottom of an 8 ½ by 4 ¼ 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 cake is baking cook the remaining ⅓ cup granulated sugar and ⅓ 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 Notes
(Recipe adapted from Ina Garten)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Nutrition
Calories: 3486kcal | Carbohydrates: 548g | Protein: 57g | Fat: 124g | Saturated Fat: 21g | Polyunsaturated Fat: 66g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 501mg | Sodium: 2280mg | Potassium: 792mg | Fiber: 5g | Sugar: 394g | Vitamin A: 731IU | Vitamin C: 43mg | Calcium: 804mg | Iron: 12mg
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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!
Tricia
Anonymous
Beautiful looking cake! Can't wait to make it. Would appreciate it if you had a print function on your recipes. Thank you
Tricia Buice
There is a green print button at the bottom of each post. Hope you enjoy it!
Lea Ann (Cooking On The Ranch)
What a beautiful looking cake! Pinned. And I do think I had an easy bake oven. Somewhere in those cobwebs I remember those little cakes.
David
I love cakes that don't have butter in them. They stay so moist yet crumbly. This looks like the bees knees of a lemon cake.
Mary Callan
This looks so gorgeous! the icing dripping off the sides looks sooooo delicious! My youngest daughter had an easy bake oven and LOVED it!<br />mary x
Abbe@This is How I Cook
My parents didn't believe in many toys, so I never had an easy bake oven and I really wanted one. Maybe that's why I love to bake! In any case, this looks perfect for any occasion. Hope you had a Happy Easter, Tricia!
Daniela Grimburg
Tricia this looks and sounds amazing!<br />I'm a huge lemon fan and use it frequently for sweets and salty dishes.<br />Lemon adds a lovely flavor and the colors of your cake are so appetizing, I'm so going to prepare this.
Pam
Oh, this has to be delicious! Perfect for this time of year. I'd take lemon over chocolate any day! Thanks for the recipe!
Wendy
This cake looks luscious, Tricia! I love both lemon and moist yogurt cakes, so this one is pinned for the very next time I need a loaf cake! (I don't dare make it without extra bodies around to help eat it!) The candied lemons make the presentation special. I have never candied fruit and I would like to try. Do you have a recipe for that?<br />I adored my Easy Bake Oven! For some very odd
Kitchen Belleicious
the yogurt in the batter makes the pefect texture for the cake and adds such a nice flavor and hit of tang. I love it. it looks beautiful
Elzbieta Hester
What a beautiful cake and that dripping glaze with lemon slices on top! Ina is such a good sport. 🙂 ela@GrayApron
Angie Schneider
I have been thinking to make this one for Easter too…but got carried away with too much chocolate and cookies. It looks so perfectly moist and beautiful, Tricia.
scrambledhenfruit
My cousin had an Easy Bake Oven and I coveted it. 🙂 This cake is beautiful! I love the bright taste of lemon. 🙂
Anna and Liz Recipes
This is a wondeful cake especially we love lemons in this house! Oh boy do we remember the easy ovens.. I think everyone had one back in the day. Stunning photos Tricia !! Hope you had a wondeful Easter …. Xxoo
Cheri Savory Spoon
Hi Tricia, yes! I was so enamored and have such fond memories of that little oven, best gift I ever received growing up, well until I got older. Love this cake, the candied lemons look so wonderful. Having guest this Wednesday night from back East, I bet they would love this!
SavoringTime in the Kitchen
I know the feeling and I love thinking about those toys and memories 🙂 Being a lemon lover I know I would really enjoy this cake and Ina's recipes never seem to disappoint. Great choice!
Chris Scheuer
Haha, oh yes I do remember the Easy Bake ovens. My sister and I were obsessed with mushroom soup (I know, go figure) and we used to sneak off and try to make it in the Easy Bake. Not such hot results! <br />Love your cake Tricia, lemon is a huge favorite at our house. I can't ever seem to have enough lemon dessert recipes. Thanks!!
Sue/the view from great island
I can remember so vividly watching those little cakes bake under the light bulb—like magic! I still feel like it's magic when something comes out of the oven — this cake is right up my alley!
Katrina
Hi, what’s your opinion about adding poppy seeds?
Tricia Buice
Hi Katrina. I think it would be great with poppy seeds. I have a couple of recipes you might like for Lemon Poppy Seed Cake and Lemon Poppy Seed Bread. Enjoy!
Monica
Hi Tricia – I've made this before and I can vouch it's delicious. I skipped the glaze and seeing your beautiful presentation, I wish I hadn't. It's so moist, isn't it? I love the tang and sweetness combined. I made an orange version of it and I think we liked the lemon best. I keeps so well but I bet your family had no problems polishing it off for you.
Tricia Buice
Hey Monica – I think the cake would be great without the glaze too. Very moist! Just love it. I bet the orange was good too – but there is just something about those lemons 🙂 The leftovers are on their way to my husbands office – we like to share. I had to get it out of the house before I ate the whole thing! Have a great week!