Easy-Peasy Lemon Yogurt Cake

Kid Friendly Recipe by Chef Stacy Maple

Easy-Peasy Lemon Yogurt Cake

Tools Required:

2 Mixing Bowls
8” Spring Form Pan or Mini Muffin Pan
Mini Muffin Papers
Measuring Spoons
Citrus Zester and Juicer
Whisk

Yield:

(1) 8" Cake or 24 Cupcakes

Ingredients:

For the Cake:

1 ½ cups Whole Wheat Pastry Flour (or All Purpose Flour)

We experimented with Georgia Sugar Cane Syrup in place of sugar.
That's what gave this batter such a dark brown color and rich flavor!

2 tsp Baking Powder

1/2 tsp Salt

Zest of 2 Lemons

Juice of 2 Lemon

1 Cup Greek Yogurt

1 Cup Sugar

3 Large Eggs

1/2 tsp Vanilla

½ Cup Canola Oil

Powdered Sugar, to garnish

For the Glaze: (optional)

2 TB Fresh Lemon Juice

1 Cup Powdered Sugar

 Directions:

Step 1   Preheat oven to 350 degrees. Line muffin pan with papers (or spray springform pan with nonstick cooking spray and line the bottom of cake pan with parchment paper).

Step 2   Sift together flour, baking powder and salt into small mixing bowl.

Step 3   In separate large mixing bowl, mix together Lemon Zest , Lemon Juice, Yogurt, Sugar, Eggs, Vanilla and Oil. 

Step 4   Add dry ingredients to wet ingredients and stir together until fully incorporated.

Step 5   Pour batter in each mini muffin form, filling each one about 2/3 full (or pour into cake pan).

Step 6   Bake muffins for 12-15 minutes or until tops are slightly browned (or 3-35 minutes for cake).

Step 7   With pot holder, remove pan from oven. Allow to sit for about 15 minute before removing cake from pan.  Sprinkle with Powdered Sugar or proceed to Step 8 to make glaze.

Step 8  To make glaze, whisk together Lemon Juice and Powdered Sugar. Set Aside until cakes have cooled

Step 9   Once cooled, move cakes to glazing screen and pour glaze over cakes. Allow glaze to set for 10 minutes before moving to serving dish.