I’ve always loved a lemon flavored dessert. Rich, dark chocolate has its place, but there’s something about the light, citrus sweetness that is perfect for any occasion. When I was a kid, my abuela would make lemon squares every summer, lightly dusted with powdered sugar. I loved the sweet and sour combination, the delicate crumb of the crust. This recipe was born out of those memories.
I’m a firm believer in using what you have, so I made this cake using yogurt because it was on the verge of expiration. When I see an opportunity to make a more sustainable recipe, I always take it. The yogurt does more than just conservation, it also adds protein and makes the recipe more filling. It’s a perfect dessert after a heavy meal. I also enjoy this cake as a breakfast option on weekend mornings.
Give it a try to experience all the deliciousness of a lemon bar in the form of a moist and spongy cake.
Lemon Cake Recipe
Prep Time
X
Cook Time
X
Serves
X
Ingredients
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp salt
- ¾ cup sugar
- Zest of 1 lemon
- ½ cup plain yogurt
- ½ cup olive oil
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
Steps
1
Preheat oven to 350°F (175°C). Grease or line an 8-inch round pan or loaf pan.
2
Whisk flour, baking powder, and salt in a bowl.
3
In another bowl, rub lemon zest into sugar. Whisk in yogurt, olive oil, eggs, lemon juice, and vanilla.
4
Fold dry ingredients into wet just until combined.
5
Pour into pan and bake 40–45 minutes, until a toothpick comes out clean. Cool before slicing.
