Lemon Yogurt Cake

I've a few lemon yogurt cake recipes on hand but I finally decided on this one. With all the ingredients on hand, I quickly whipped up the batter while my cheese chiffon cake is baking in the oven.

This is originally a loaf pan recipe (8 1/2" x 4 1/4") but I'm too lazy to wait another 1 hour since I've already spent 1 hour on my cheese chiffon cake. I used my 9" X 13" cake pan instead to get a thinner cake and reduced the baking time accordingly.

When you bake with yogurt, the end result is usually a soft and moist cake, and that's what I like. I don't like butter/pound cakes which are really heavy.

I had originally wanted to add some fresh blueberries into the batter but since I've already incorporated some into my cheese chiffon cake, I decided against it. Maybe next time. If I were to bake this again, I think I'll skip the lemon-sugar mixture but incorporate lemon juice into the batter as I find it messy when I pour the mixture over the warm cake.

Recipe modified.

Lemon Yogurt Cake Recipe
Ingredients
(A)
180g all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
*sifted

(B)
200ml plain yogurt
150g sugar
3 extra-large eggs
1/2 teaspoon vanilla essence

(C)
120ml vegetable oil

(D)
65ml freshly squeezed lemon juice
50g sugar

Method

1. Preheat the oven to 180C. Grease and line 8 1/2" by 4 1/4" baking pan with parchment paper.
2. In a bowl, whisk (B) till well blended. Slowly whisk (A) into (B), mix well. Fold in (C), making sure it's all incorporated.
3. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
4. Meanwhile, cook (D) in a small pan until the sugar dissolves and the mixture is clear. Set aside.
5. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.