Straightforward and unfussy, this cake has become a staple in my repertoire, suitable for any occasion. Certainly a crowd pleaser, its lightness and citrus flavours are a perfect transition to the warm weather coming our way. It’s rare that I bake something that pleases the palates of all my family members, but this one sure does! The extra lemon syrup should not be overlooked. It is divine and absolutely necessary.
INGREDIENTS
Cake
- 1½ cups all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup full-fat greek yogurt
- 1 cup sugar
- 3 eggs
- zest from 1 lemon (preferably organic)
- ½ tsp pure vanilla extract
- ½ cup vegetable oil
Lemon Syrup
- ⅓ cup freshly squeezed lemon juice
- ⅓ cup sugar
INSTRUCTIONS
- Preheat the oven to 350 F degrees.
- Grease a bundt pan with butter or cooking spray.
- Mix together the sifted flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, 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 the ⅓ cup lemon juice and remaining ⅓ cup sugar 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.
- Let cool before serving. Sprinkle some powdered sugar over the top or serve with berries.(optional)
Recipe adapted from Jo Cooks – Pretty Darn Delicious Recipes
Long Live Feasts 