We love this recipe as it can be a single layer, two layer, or small cakes baked in molds shaped in a heart or star. The secret is the zest of the lemon which gives it a true lemony flavor and the yogurt that keeps it moist and allows it to be frozen and still seem fresh when taken out of the freezer and served. We love to pop these from the freezer to the table and impress our guests with our refreshing and light dessert. Super easy too!
| Servings | Prep Time |
| 6-8 people | 15 minutes |
| Cook Time |
| 20 minutes |
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We love this recipe as it can be a single layer, two layer, or small cakes baked in molds shaped in a heart or star. The secret is the zest of the lemon which gives it a true lemony flavor and the yogurt that keeps it moist and allows it to be frozen and still seem fresh when taken out of the freezer and served. We love to pop these from the freezer to the table and impress our guests with our refreshing and light dessert. Super easy too!
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Ingredients
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1 cup plain yogurt
- 1 1/2 cup sugar
- 3 large eggs
- 2 teaspoons lemon zest from two lemons
- 1 teaspoon Vanilla
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- 1 cup fresh raspberries, strawberries, or blackberries optional
- Spray Olive Oil for pan/mold preparation
Servings: people
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In a medium sized mixing or batter bowl, add flour, baking powder, and salt. Set aside. In a large bowl, add the yogurt, sugar and mix until blended. Add the eggs, lemon zest, vanilla, oil, and lemon juice. Mix until combined with a wooden spoon. Add half the flour mixture and blend until mixed. Add the remaining flour mixture and blend until well blended.
- Pour mixtures into a prepared greased baking dish (sprayed with olive oil spray). Use either one 9 X 13 glass or aluminum baking dish, two 9 inch round pans or pour into shaped silicon molds such as hearts or stars (3/4 full). If using molds, the yield will vary from 24 to 48 small cakes depending on the size of the molds.
- Bake in preheated oven for 20 minutes or until a toothpick comes up dry when piercing the cake in the middle.
- Let cakes cool for 15 minutes and remove from pan/molds. Cakes can be iced with whipped cream, dusted with powdered sugar, or with lemon or vanilla icing. If prepared in molds, it is particularly nice to top each mold with a dollop of icing.
- If making ahead, cakes can be covered with plastic wrap for up to a day. If freezing, freeze without icing on a baking sheet on a single layer. When frozen, store the cake(s) in a zip lock freezer bag for up to 6 months. Defrost and ice before serving.