Super Moist Glazed Yogurt Lemon Cake! - Peachtree City Moms

This recipe was shared by our food contributor, Kathleen “Kat” Ashmore. Follow her on Instagram and TikTok!

This lemon cake is sweet enough to be kid-friendly, but sophisticated enough to be perfect for any Spring and Summer entertaining. It works from brunch to dessert, and doesn’t require a mixer – just two bowls for easy cleanup. One crucial tip from Kat: Don’t use fat-free yogurt. “I like full fat or partial fat yogurt in this recipe; nonfat doesn’t provide the fat that supports the cake’s structure.”

 

SUPER MOIST GLAZED LEMON YOGURT CAKE

INSTRUCTIONS

 

  • 2 cups Gluten-free flour blend
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon Kosher sea salt
  • teaspoon cardamom optional
  • ¾ cup granulated sugar
  • 2 Tbsp lemon zest about 2 lemons
  • cup lemon juice about 2 lemons
  • ¾ cup unsweetened plain yogurt partial or full fat
  • ¼ cup neutral oil
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract

Glaze:

  • cup powdered sugar
  • Juice from ½ of a lemon

INSTRUCTIONS

  • Preheat the oven to 350 degrees F.
  • Spray a standard loaf pan (9×5) with baking spray and line with a parchment paper sling running horizontally across the long sides of the pan.  This is a lot of batter for a big loaf, so don’t use too much parchment paper or the cake will run out over the sides of the pan
  • In a large bowl, whisk together the eggs and sugar for 30 seconds by hand. Add the vanilla, oil, yogurt, zest and juice from both lemons, and whisk to combine.
  • In a separate medium sized bowl, whisk together the flour, baking powder, baking soda, cardamom and salt.
  • Add the dry ingredients to the wet ingredients and whisk until just combined and there are no traces of flour.
  • Transfer the batter to the prepared loaf pan and use a pairing knife to make a ½ inch deep cut down the center of the cake vertically, and bake for 55-65 minutes until a tester comes out just clean.
  • When the cake is baked, cool in the pan for 10 minutes, then remove to a baking rack to finish cooling completely.
  • While the cake cools, whisk the powdered sugar and lemon juice together to form a thick glaze.
  • Spoon the glaze on top of the cooled cake.
  • Serve and enjoy!

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