Cakes, Pastries & Pies > Yogurt Cake >
Yogurt Cake
3/4 C plain yogurt
1 C granulated sugar
1 TBS lemon zest, finely peeled
3 large eggs
1 1/2 C flour
2 tsp. baking powder
1 TBS poppy seeds (optional)
1/3 C canola oil
Non-stick cooking spray
Glaze:
1/4 C lemon juice
1/3 C powdered sugar
Preheat oven to 350-degrees F. Coat a 9" round cake pan with non-stick cooking spray.
Cake: In a large bowl, combine yogurt, sugar and lemon zest. Mix in eggs. Add flour, baking powder and poppy seeds; mix until flour is just incorporated. Add oil and mix well. The batter might appear curdled, but it will smooth as it is mixed. Pour batter into prepared cake pan. Bake for thirty to thirty-five minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for about fifteen minutes before gently removing to a wire rack.
Glaze: Combine lemon juice and powdered sugar; spoon gently over completely cooled cake. The glaze will be thin and will probably soak into the cake like syrup. Allow to rest for several minutes, then slice and serve.
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