Lemon Yogurt Cake
an easy lemony pound textured cake with a lemon simple syrup
Equipment
- 1 9x9 pan
Ingredients
Cake
- 3 eggs
- 1 cup granulated sugar
- 1 cup yogurt
- ⅓ cup vegetable oil
- 2 teaspoons baking powder
- 2 teaspoons vanilla sugar I had some on hand, if you don't you could omit
- 2½ cups flour
- 1 lemon zested
Simple Syrup
- 3 cups sugar
- 3 cups water
- 1 slice lemon
Instructions
- Pre-heat the oven to 350°F
- In your mixing bowl, add the eggs and sugar and beat until frothy. Add the lemon zest and mix another minute. Whisk in the yogurt and oil.
- In a medium bowl add the flour, baking powder and vanilla powder and add it slowly to the wet mixture while stirring.
- Pour the batter into a greased 9x9 baking dish. Bake for about 30 minutes or so, you want the top browned and the center cooked through.
- Once the cake cools completely make the simple syrup. Combine the sugar, water and lemon slice in a saucepan. Cook on medium heat stirring occasionally until the sugar completely melts.
- Let it boil for 5 minutes. Remove from the heat and let it cool for 3-4 minutes. Pour most of it over the cake. Let it rest for 15-20 minutes. Slice and serve. note: I had about a cup or so of the left over syrup which I put in the fridge once it was cooled and will use it for some sort of cocktail in the next few weeks.