Citrus Yogurt Cake
Bright and tangy in flavor, with a moist, tender crumb, this loaf cake is perfect served at the end of a meal or with a cup of coffee or tea for an afternoon treat.
Recipe - Stillwater Wine & Spirits
Citrus Yogurt Cake
Prep Time40 Minutes
Servings12
Cook Time60 Minutes
Ingredients
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups full fat Greek yogurt
3 large eggs
1 3/4 cups granulated sugar, divided
2/3 cup vegetable oil
2 teaspoons grated lemon zest
2 teaspoons grated lime zest
1 teaspoon vanilla extract
3 tablespoon fresh lemon juice
3 tablespoons fresh lime juice
1 1/2 cups powdered sugar
2 tablespoons full fat Greek yogurt
1 tablespoon lemon juice
Lemon and lime zest, for garnish
Directions
- Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, whisk together the yogurt, eggs, 1 1/4 cups sugar, oil, lemon and lime zests and vanilla. Stir the dry ingredients into the wet ingredients.
- Pour the batter into the prepared pan and bake for about 50 to 60 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, In a small saucepan, combine 3 tablespoons lemon juice, 3 tablespoons lime juice and remaining 1/2 cup sugar, and cook over medium heat, stirring, until the sugar dissolves and the mixture is clear, about 2 to 3 minutes. Set aside.
- When the cake comes out of the oven, place the pan on a rack, poke the top of the cake all over with a toothpick (about 1 inch deep), and brush it with half of the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and turn it onto a wire rack. Poke the bottom of the cake all over with the toothpick, brush it with some of the syrup, and turn it back onto wire rack. Brush the sides with the remaining syrup and allow to cool completely.
- When cake has cooled, whisk together powdered sugar, 2 tablespoons yogurt and 1 tablespoon lemon juice. Spread or drizzle icing over the top of the cake, letting it drip down the sides. Sprinkle lemon and lime zest over icing. Let the icing set for 20 minutes before cutting.
40 minutes
Prep Time
60 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Directions
- Preheat the oven to 350°F. Grease and flour a 9x5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, whisk together the yogurt, eggs, 1 1/4 cups sugar, oil, lemon and lime zests and vanilla. Stir the dry ingredients into the wet ingredients.
- Pour the batter into the prepared pan and bake for about 50 to 60 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, In a small saucepan, combine 3 tablespoons lemon juice, 3 tablespoons lime juice and remaining 1/2 cup sugar, and cook over medium heat, stirring, until the sugar dissolves and the mixture is clear, about 2 to 3 minutes. Set aside.
- When the cake comes out of the oven, place the pan on a rack, poke the top of the cake all over with a toothpick (about 1 inch deep), and brush it with half of the syrup. Cool in the pan for 10 minutes. Loosen the sides with a spatula and turn it onto a wire rack. Poke the bottom of the cake all over with the toothpick, brush it with some of the syrup, and turn it back onto wire rack. Brush the sides with the remaining syrup and allow to cool completely.
- When cake has cooled, whisk together powdered sugar, 2 tablespoons yogurt and 1 tablespoon lemon juice. Spread or drizzle icing over the top of the cake, letting it drip down the sides. Sprinkle lemon and lime zest over icing. Let the icing set for 20 minutes before cutting.