Printable recipe: https://www.thecookingfoodie.com/
(use the search bar at the top-right of the page to find the recipe you are looking for)
More cake recipes:
Lemon Blueberry Ricotta Pound Cake: https://www.youtube.com/watch?v=qf390FSxns8
Healthy Banana Bread: https://www.youtube.com/watch?v=V-OOQRuKNRQ
Chocolate Cake: https://www.youtube.com/watch?v=2XBvw_Ty-C0
Red Velvet Cake: https://www.youtube.com/watch?v=vGE-RfP6KRE
Lemon Tart: https://www.youtube.com/watch?v=YX-O7OKXT3Q
FOLLOW ME:
Instagram: https://www.instagram.com/thecookingfoodie/
Facebook: https://www.facebook.com/thecookingfoodie
Website: https://www.thecookingfoodie.com/
Ingredients:
For the cake:
3/4 cup (170g) Butter, softened
4 Eggs
1 cup (200g) Sugar
3 tablespoons Lemon juice
2 tablespoons Lemon zest
1¾ cups (220g) All-purpose flour
1/2 teaspoon Salt
1½ teaspoons Baking powder
2/3 cup (160g) Yogurt/sour cream
1 teaspoon Vanilla extract
For the glaze:
1 cup (120g) Powdered sugar
3 tablespoons Lemon juice
Directions:
1. Preheat oven to 325ºF (163ºC). Line a 9X5-inch (23X12cm) loaf pan with parchment paper. Set aside.
2. Make the cake: In a bowl, sift flour, baking powder and salt. Set aside.
3. In a large bowl cream butter, sugar and lemon zest, until light and pale. Add eggs, one at the time, beating to combine after each addition. Add 1/2 of the flour mixture and stir just until combined. Add yogurt/sour cream, lemon juice, vanilla extract and stir until combined. Add the remaining flour and stir until combined.
4. Pour the batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Make the glaze: in a bowl, whisk powdered sugar and lemon juice until smooth.
6. When the cake is baked, pour the glaze over the cake and allow to cool slightly before serving.
If you like my videos, please subscribe to my channel for new cooking videos: https://www.youtube.com/c/thecookingfoodie?sub_confirmation=1