Every February, when lemons are harvested, my mouth starts salivating for a sweet and tart lemon cake. While I love the layered lemon cake with seven minute frosting, I wanted to keep this cake simple and quick. I adapted my yogurt cake recipe and added a thin layer of lemon frosting and had a pretty and delicious cake in about 3 hours time.
Lemony Yogurt Cake
1 1/2 cups all purpose
flour
2 teaspoons baking
powder
1/4 teaspoon salt
1/2 cup plain whole-milk
yogurt
1 cup sugar
3 large eggs
1 teaspoon (packed)
finely grated lemon peel
1/4 teaspoon lemon extract or lemon juice
1/2 cup vegetable oil
Position rack in center
of oven and preheat to 350°F.
Butter 9-inch metal
cake pan, line with parchment round, butter the parchment and coat pan with flour (omit parchment paper if desired).
Whisk flour, baking powder, and salt into medium bowl.
Combine yogurt,
sugar, eggs, lemon peel, and lemon extract or lemon juice in large bowl; whisk until well blended.
Gradually whisk in dry ingredients.
Using rubber spatula, fold in oil.
Transfer
batter to prepared pan.
Place cake in oven and bake until cake begins to pull away from sides of pan and
tester inserted into center comes out clean, about 40 minutes.
Cool cake in pan
on rack 5 minutes.
Cut around pan sides to loosen cake. Turn cake out onto
rack and then turn cake upright on rack and cool completely.
Can be made 1 day ahead. Wrap and store at room temperature.
Lemon Frosting
makes enough for 1 9-inch round cake
1/2 cup (1 stick) butter,
very soft
3-4 cups powdered sugar
1/4 cup fresh lemon
juice
1 teaspoon lemon extract
Zest from one large
lemon (if desired)
Place the butter and powdered sugar in a
large mixing bowl, lemon juice, extract and zest if using.
Beat until
smooth and creamy.
Gradually add the remaining sugar until
icing is spreading consistency.
