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.
Lemon Yogurt Cake Recipe
180g all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
200ml plain yogurt
3 extra-large eggs
1/2 teaspoon vanilla essence
120ml vegetable oil
65ml freshly squeezed lemon juice
- Preheat the oven to 180C. Grease and line 8 1/2" by 4 1/4" baking pan with parchment paper.
- In a bowl, whisk (B) till well blended. Slowly whisk (A) into (B), mix well. Fold in (C), making sure it's all incorporated.
- 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.
- Meanwhile, cook (D) 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 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.