lemon cake recipes

greek yogurt sauce recipe
greek yogurt sauce recipe

Ingredients:

one 1/2 cups all purpose flour
two teaspoons baking powder
1/2 teaspoon kosher salt
one cup fat free plain yogurt
one 1/3 cups sugar, divided
three huge eggs
two teaspoons grated lemon zest (two lemons)
one teaspoon vanilla extract
1/2 cup canola oil
1/3 cup freshly squeezed lemon juice

For the glaze

greek yogurt sauce recipe

greek yogurt sauce recipe

I suppose you could further lighten this by using less sugar or a sugar substitute and possibly using some low fat buttermilk than the eggs. Using less sugar would require some trial and error to make positive that the tartness of the lemon is still properly balanced. I think I am up for trial and error experimentation with this cake.

one cup confectionerâs sugar

two tablespoons freshly squeezed lemon juice Preheat the oven to 350F.
Grease an 
8 1/2 x four 
1/4 x two 1/2 inch loaf pan with no stick baking spray. I use canola spray with flour for baking. Flour the pan as well.
Sift together the flour, baking powder, and salt in to bowl.
In another bowl, whisk the yogurt,
 one cup of sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients in to the wet ingredients.
With a rubber spatula, fold the canola oil in to the batter until it is all incorporated.
Pour the batter in to the loaf pan and bake for about one hour, or until the cake tester placed in the midst of the cake comes out neat.
Meanwhile, merge the 
1/3 cup of lemon juice and remaining 
1/3 cup sugar in a little sauce pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is completed, permit it to icy in the pan for ten minutes. Carefully remove from the pan and place onto a baking rack over a sheet pan. If the sides of your cake are brown or not looking (see mine below) then cut off the sides with a serrated knife. Poke holes all over the top of the cake with a long cake tester or toothpick. Then, while the cake is still warm, pour the lemon sugar mixture over the cake and permit it to soak in. One time you have poured all the mixture over the cake remove the baking rack and roll the cake bottom and sides in the leftover mixture on the sheet pan.
Permit the cake to icy .(greek yogurt sauce recipe)

For the glaze,

greek yogurt sauce recipe

greek yogurt sauce recipe

 whisk together the confectionerâs sugar and lemon juice and pour over the cake.
Clearly this is loaded with sugar, so I would not say that it is healthy, but it is not the worst thing you could be eating. I have been taking a look at the nutritional information that Kim at Appetizing Photography provides for a quantity of the Tuesdays with Dorie recipes, and frankly it is scary. So I donât feel bad about eating a slice or of this cake. (Though I do feel bad about eating - I much ate half the cake myself this time before I forced myself to give the rest away). The issue is that it is hard to resist when it is sitting on the counter staring at me. It is so sweet and damp, and rolling the whole cake in that lemon/sugar mixture creates of a sugary crust on the outside.

greek yogurt sauce recipe

greek yogurt sauce recipe

Original recipe by Ina Garten, adapted by Sara