Yogurt Lemon Cake

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cake

I have twins, so they have ONE birthday per year.

It doesn’t feel quite right to have TWO kids, and yet, just one birthday!

That’s why I started celebrating their half birthday (mostly for me, and I feel no shame!).

This is the cake that I make for them on their half birthday which just happened. It’s simple, but delicious, and comes together so quickly. It’s from Molly Wizenberg’s first book: A Homemade Life.

I doubled the icing portions because we can’t have too much icing, right?

You can watch me make it here (with all kinds of stories I share)!


Ingredients for the cake:

  • 1 ½ cups unbleached all purpose flour 
  • 2 teaspoons baking powder
  • Pinch of salt
  • 2 teaspoons grated lemon zest
  • ½ cup well stirred whole milk yogurt (or skyr)
  • 1 cup sugar
  • 3 large eggs
  • ½ cup olive oil 

Ingredients for the icing:

  • 2 cups powdered sugar
  • 6 tablespoons lemon juice 

Instructions:

  • Preheat the oven to 350ºF. 
  • Grease a 9-inch round cake pan with butter or cooking spray 
  • Combine all the ingredients in a bowl. 
  • Blend well (I use this stand mixer) and pour into a greased pan
  • Bake for 25-35 minutes until the cake tester comes out clean. 

Do not over bake. 

  • Make the icing while waiting by combining the sugar and lemon juice 
  • Cool the cake for at least 15 minutes before pouring the icing on top and let it drip to the sides
  • Decorate as desired! Or it’s a very elegant simple cake undecorated.
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