uvegottatrythis Lemon Loaf Cake recipe!

Last year Mom and I joined a CSA (community supported agriculture) and they provided recipes to help us use our share.  One of the first recipes was for Pasta with Garlicky Broccoli Rabe from smitten kitchen.  I made it, loved it, and wanted more great recipes.  I went online to smittenkitchen.com and “met” Deb Perlman.  Deb welcomes you like an old friend into her tiny NY kitchen. Her posts are witty and informative and her recipes never disappoint.  I’ve become a better, more confident cook thanks to SK!  Most of my family, friends, and neighbors have received at least one SK recipe.  I’m still debating the best way to share all the SK recipes I love. My latest favorite is this lemon cake.  I’ve made it four times.  First with blueberries, then raspberries, then sans fruit because the 2-year-old doesn’t like fruit in his cake.  An honestly, this cake is best with fruit (and ice cream) on the side.


For cake:

  • 1-1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 cup sugar
  • 3 large eggs
  • 2 tsp grated lemon zest (approx. 2 lemons)
  • 1/2 tsp vanilla extract
  • 1/2 cup vegetable oil

For topping:

  • 1/3 cup fresh squeezed lemon juice
  • 1 TBSP sugar

Preheat oven to 350°.  Grease and 8-1/2 x 4-1/2 x 2-1/2- inch loaf pan.  Line the bottom with parchment paper.  Grease and flour the pan.

Sift together flour, baking powder and salt into a bowl.  In separate bowl, whisk together yogurt, sugar, eggs, lemon zest, vanilla and oil.  Slowly whisk the dry ingredients into the wet ingredients.  Pour batter into prepared pan.  Bake for 50 minutes, until a cake tester placed in the center of the loaf comes out clean.

While the cake bakes, cook the lemon juice and sugar in a small pan until the sugar dissolves and the mixture is clear.  Set aside.

Let cake cool in pan for 10 minutes.  Carefully flip out onto cooling rack. Remove parchment paper.  Flip loaf right side up on rack and place rack over cutting board or baking sheet.  While cake is warm, poke tiny holes with a toothpick all over top of cake.  Gently brush on the lemon-sugar topping allowing it to soak in.  Cool cake completely.

As stated above, this cake is best served with fresh fruit and ice cream (or whipped cream, or créme fraîche).  It keeps well wrapped in plastic at room temperature for a couple days.

Click for original recipe for lemon yogurt anything cake.