Bursting with fresh lemon flavor, a tender crumb from a full cup of yogurt, and sweetness from maple syrup, this is the most delicious breakfast or snack—or dessert.
1
– Whole-milk plain yogurt – Maple syrup – Unsalted butter – Eggs – Vanilla extract – All-purpose flour – Baking powder and baking soda – Fresh lemon and lemon zest – Lemon drizzle
2
In a large bowl, stir together the yogurt, maple syrup, butter, eggs, vanilla, lemon juice, and lemon zest.
3
Add the flour, baking powder, baking soda, and salt. Gently stir the yogurt mixture into the flour mixture.
4
Preheat the oven to 350 degrees F. Coat a 9×5-inch baking pan (metal is best) with nonstick spray. Pour batter into the prepared pan.
5
Bake for 30 minutes, then cover very loosely with foil. Bake for an additional 10-15 minutes, or until lightly golden brown and a cake tester inserted into the center comes out clean.
6
Top with Lemon Drizzle if desired: Stir together 1/4-⅓ cup powdered sugar with 2 tablespoons lemon juice.
7
Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days.
8
You can also freeze the cut cake in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
Click the link below to see the full recipe, more tips and possible dietary replacements.