I have a confession to make... after I mixed the batter I licked the spoon. Licking the spoon was only the beginning because the delicious lemon aroma which was coming from my oven made for a long hour while this cake was baking.
You can find the original recipe here.
-1 cup vanilla Greek yogurt
-1 cup sugar
-1/4 cup canola oil
-zest of 1 lemon
-3 Tbs Limoncello (or lemon juice)
-2 cups flour
-1 1/2 tsp baking powder
-1/2 tsp baking soda
-1/4 tsp salt
-1/2 cup powdered sugar
-1 1/2 to 2 Tbs Limoncello or Lemon Juice (adjust as necessary)
-1 tsp lemon zest
|Mix the eggs, yogurt, oil, lemon zest and limoncello together.|
Slowing sift in the dry ingredients, until just combined.. DO NOT OVER MIX.
|Bake at 350 for forty minutes or until a toothpick comes out clean.|
My cake took over an hour for the center to cook. Base the cook time on your oven, I know mine takes longer.
|Cool on a cooling rack.|
|Mix the glaze together and pour over the loaf when cooled.|
|Or in my case when the loaf was semi-cooled, I really like warm cake so I couldn't help myself.|
|Slice and serve.|
This cake lived up to the taste of its amazing batter. The lemon flavor was light and crisp and the glaze really made the entire cake. The cake is a little dense, but not as dense as the lemon cake from this post from Vegetarian & Cooking! in July. J. really liked the cake too he took half of the loaf home.