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  • 1 1/2 Cups Flour
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Cup Sugar
  • 2 Lemons, zest
  • 3 Eggs
  • 1 Cup Plain Whole Milk Yogurt
  • 1 Teaspoon Vanilla
  • 1/3 Cup Vegetable oil
  • 1/2 Cup Sugar
  • 2 Lemons, juice
  • 1 Cup Confectioners Sugar
  • 2 Tablespoons Lemon Juice

Combine flour, baking powder and salt.
Whisk together the sugar and lemon zest until aromatic. Whisk in the eggs. Add the yogurt and vanilla. Stir in the oil.
Pour the batter into a loaf pan that has been lined with parchment paper. Bake 350 for about 45 minutes, until a toothpick inserted comes out clean. Let cool for 5 minutes.
Meanwhile, heat the simple syrup sugar and lemon juice, stirring, until it begins to boil. Let cool slightly. brush the syrup over the cake, let it be absorbed and continue until the syrup is gone. (With the gluten free cake, the absorbtion is slower, I usually end up pouring the last bit of syrup over the cake while it cools.)
Let cool.
Remove the cake from the pan. Pour the glaze over the top and serve.

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