Lemon Yogurt Loaf Cake
Midwinter begs for pops of citrus to brighten up the dark and dreary days. It’s no wonder that they thrive in the slightly cooler temperatures of winter. I’m thankful that we can get oranges, lemons, and grapefruit from our southern states (or countries if you are in Europe!) to eat with juice dripping down our chins. I always zest my oranges and lemons before cutting them and pop the zest in the freezer for cakes, muffins, and scones another day. This cake is the perfect place to use it. Dense and sturdy in the way you want a breakfast cake to be with a bit of extra protein from the yogurt.
Ingredients:
zest from 2 organic lemons
juice from 1 lemon
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 cup greek yogurt
1/4 cup butter, melted
(1/2 stick)
1/2 teaspoon salt
1 cup flour
1/2 teaspoon baking soda
optional glaze:
juice of one lemon
1/2 cup of powdered sugar
Directions:
Preheat oven to 350 degrees F. Butter a 9x5 loaf pan and set aside.
In a large bowl, mix the lemon zest and sugar with your hands, rubbing them together to release the oils. Add the egg and whisk until pale and frothy. Add the yogurt, lemon juice, and butter and whisk again until shiny and smooth. Sift the flour, baking soda, and salt into the wet mixture and use a wooden spoon to gently combine. Pour the batter into the pan and pop in the oven. Bake for about 35-40 minutes, until the center is slightly puffed and the edges are golden. If you’d like to glaze the cake, let it cool slightly while you whisk together the juice of one of your zested lemons with the powdered sugar. Just drizzle the glaze over top. Enjoy the bright and cozy flavors!
