Meyer Lemon Yogurt Cake

Here comes more Meyer lemon goodness.  I made this cake for dessert on Easter Sunday.  It’s sweet but still has a nice zing to it from the lemon juice and zest.
Meyer Lemon Yogurt Cake | A Nerd Cooks

This recipe comes from the blog This Country Girl Cooks.

You’ll need:

For the cake – 

  • 1/4 cup butter, softened
  • 1 cup nonfat Greek yogurt (plain or vanilla)
  • 3 eggs
  • 1 1/2 cups flour (can also use whole wheat pastry flour)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup brown sugar, packed
  • 1 tsp vanilla
  • 1 tbs lemon juice

For the glaze – 

  • 1-2 tbs lemon juice
  • 1 tsp lemon zest
  • 1 cup powdered sugar

Preheat the oven to 325 degrees F.  Grease a 9x5x3 inch loaf pan.  Set aside.

Combine flour, baking soda, and baking powder.  Set aside.

Using an electric mixer (or stand mixer), beat butter for 30 seconds.  Add yogurt and cream until well-blended.

Gradually add the sugar, beating for about 5 minutes or until very light and fluffy. Add vanilla.  Add eggs, one at a time, then add lemon juice.

Pour batter into the prepared pan and bake for 60-75 minutes until a knife or toothpick comes out clean when inserted into the center.  Allow it to cool on a rack for 10 minutes, then remove from the pan and allow it to cool completely before glazing.

To make the glaze, combine the juice, zest, and powdered sugar.  Taste and adjust as needed.  Drizzle over the cake and enjoy!

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