I’ve seen versions of this desert everywhere from Barefoot Contessa to food blogs to my Martha Stewart cookbook from 1995. The technique is the same and everyone seems to adapt it slightly to make it their own.
I love this desert because it’s fairly light but still decadent tasting. It’s the perfect vehicle for strawberries, raspberries, blueberries and tons of whip cream. Here’s my version:
Lemon Yogurt Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain greek yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
* 1/2 cup vegetable oil (coconut oil is a great swap)
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees. Grease loaf pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. (I typically don’t do the glaze…I don’t think the cake needs the sweetness).
Once cooled; slice, top with berries and whip cream and devour.