This wonderfully tart lemon yogurt cake contains no butter or oil and does not require a mixer! You'll want to snack on this cake all day long!
Keyword: Bread, Breakfast, Cake
Author: Eva Bakes
1 and 1/2cupsall-purpose flour
3/4cupnonfat plain Greek yogurt
1 and 1/3cupssugardivided
2teaspoonslemon zest(from 2 lemons)
1/3cuplemon juice(from 2 lemons)
zest of 1 lemonoptional
Preheat your oven to 350 degrees F. Generously grease a standard 9"x5" loaf pan and set aside.
In a large bowl, whisk together the flour, baking powder and salt. Set aside.
In a medium sized bowl, mix together the yogurt, 1 cup of the sugar, eggs, lemon zest and vanilla until well blended. Transfer this to the large bowl with the dry ingredients and mix until a few dry streaks remain. Add in the applesauce and mix until just incorporated. It will be a bit clumpy, and that is OK.
Transfer the batter to your prepared loaf pan and bake in your preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.
Turn the oven off and allow the cake to cool for about 10 minutes. Meanwhile, cook the remaining 1/3 cup of sugar with the 1/3 cup of lemon juice over the stovetop in a small saucepan over medium heat until the sugar dissolves. Set aside.
Once the cake has cooled slightly, pour the lemon juice/sugar mixture on top of the cake and allow it to soak in. Allow the cake to cool completely.
Meanwhile, make the glaze. Mix the powdered sugar, lemon juice and lemon zest together. Once the cake is cool, pour the glaze over the top. Slice and serve.
Cake should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. It can also be frozen and thawed.Source: Slightly adapted from Barefoot Contessa at Home by Ina Garten