Glazed lemon cake

Name: Glazed lemon cake
Cuisine: American
Ingredients: 1/2 cup butter; 1 1/2 cups all purpose flour; 1 cup white sugar; 3 large eggs; 1/3 cup greek yoghurt; 2 tablespoons lemon zest; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1 tablespoon lemon juice; 2 teaspoon vanilla extract; 1/2 cup icing sugar; 1 tablespoon lemon juice

Gigi Shingala @cook_21141089

Bangkok, Thailand

Glazed lemon cake

Gigi Shingala @cook_21141089

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Ingredients

1/2 cupbutter
1 1/2 cupsall purpose flour
1 cupwhite sugar
3large eggs
1/3 cupgreek yoghurt
2 tablespoonslemon zest
1/4 teaspoonsalt
1/4 teaspoonbaking powder
1/4 teaspoonbaking soda
1 tablespoonlemon juice
2 teaspoonvanilla extract
Glaze
1/2 cupicing sugar
1 tablespoonlemon juice

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Steps

1

Preheat the oven to 162 degrees celsius. Whisk together the flour, salt, baking soda, and baking powder.
2

Beat the sugar with the softened butter until fluffy. Add in the eggs one at a time, beating after each addition. Mix in the vanilla extract, lemon zest, and lemon juice.
3

Combine the flour mixture and greek yoghurt into the wet ingredients, alternating between the two.
4

Line a greased 8x4 inch loaf pan with a baking sheet, or greased aluminum foil. Spoon the batter into the pan and smooth the top.
5

Bake at 162 degrees celsius for 55-60 minutes, or until a skewer inserted in the middle comes out clean.
6

If the top of the cake browns before the inside is cooked, cover the top tightly with aluminum foil and bake for an additional 10 minutes, checking in between.
7

Remove the pan from the oven and allow the cake to cool for 15 minutes. Slide a butter knife around the edges, and lift it out of the pan using the foil or baking sheet. Place it on a wire rack to cool.
8

Make the glaze: Sift half a cup of icing sugar into a bowl, and mix in 1 tablespoon of freshly squeezed lemon juice. Pour the glaze over the cake while it's still warm.
9

Allow the cake to cool completely before slicing.