Lemon Yogurt Cake is light and fluffy! A perfect addition to your Easter Brunch Menu! Perfect for spring and summer festivities! Bring to a baby shower, Mother Day, potluck supper!
Preheat oven to 350 degrees. Insert a Silpat 8-inch round mat into an 8-inch round cake pan. If a Silpat is unavailable, spray with non-stick baking spray. Set aside.
In a small bowl, sift together flour, sugar, baking soda, baking powder, and salt. Set aside.
In a medium bowl, whisk yogurt, egg, lemon juice, lemon zest, lemon extract, and vanilla.
Fold in the dry ingredients into the yogurt mix. Don't overmix. Blend till moist.
Place in the 8-inch round cake pan and bake for 30 minutes. Toothpick should come out of center clean when cake is done. Remove from oven. Set aside to cool.
How to Make Lemon Glaze
In a small saucepan over medium heat combine the sugar and lemon juice. Whisk until the sugar is combined. Let cool.
Once glaze is cool, use a pastry brush to spread the glaze on the cake, include the sides of the cake.
Lemon Icing
In a small bowl combine confectioners sugar, lemon juice, lemon extract, and if using lemon zest.
Spoon the icing onto the center of the cake. Use a spatula to spread the mixture over the top of the cake. It will drip down the side of the cake in spots.
Feel free to use candied lemons to decorate the top of the cake or fresh lemon slices.
Notes
Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes