Thank you, Brown Cow for Sponsoring this post and making such an exceptional product. All thoughts and opinions are my own.
In the summer months, I like to make lemony sweet iced tea and bring a yogurt cake to a friend’s house. A no-fuss cake that goes great with long conversations, our feet up against a fire pit. A cake that’s big enough to share, but small enough to travel easily across bumpy, country roads with gusts from the car’s open windows. My glossed lips certainly won’t survive the trip, but the yogurt cake will, and that’s what matters most.
The yogurt adds the perfect tang and moisture that a no-frosting cake just needs. And by no-frosting, I mean no-fussing. And, by no-fussing I mean – just what we all need right now. Print out this recipe, slide it between two folder sleeves, and prepare to make it whenever the moment strikes.
I’ve always loved Brown Cow Yogurt, not only for its versatility but also it’s quality. It’s a cream top yogurt, which I like best for baking since it has all the good fats and it’s not fully homogenized. I like to buy the quart size for all my baking needs but they have little cup-sized for an afternoon snack – which, hi-hello! They have one in maple flavor that’s so so good.
I’ve added a good amount of lemon zest in the cake to complement the tang, along with some dried lavender. It takes the cake to the next level. We should all be so lucky to have a little extra floral flavor in our game. And the good news is it’s not too heavy. Just a slight hint to give a delicate finish.
The cake is so simple that you only need one bowl, so light you can mix it by hand and you needn’t bother sifting the dry ingredients. Save the extra egg whites for some Swiss buttercream or an egg-white omelet TBD. The choice is yours.
As for substitutions, you can definitely use all-purpose flour if your pantry lacks cake flour. The two tablespoons of vegetable oil can be subbed with any flavorless oil. If you’re not a fan of lavender you can leave it out or replace it with extra lemon zest, orange zest, or lime! That’s how flexible we’ll be today. Make it yours, make it plain, just … make it.
Lemon Lavender Yogurt Cake
A light, fluffy, loose, crumb and bright tangy flavor.
- Prep Time: 25
- Cook Time: 35
- Total Time: 1 hour
- Yield: 9-inch cake
Ingredients
Cake,
½ cup Brown Cow plain yogurt
1 cup granulated sugar
1 egg plus 2 egg whites
½ cup butter, melted
2 tablespoons flavorless oil
1 cup all purpose flour
½ cup cake flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon food grade lavender, slightly muddled
Zest of one large lemon, about 1 tablespoon
Glaze,
¼ cup lemon juice
1 cup powdered sugar, more for finishing
Instructions
Preheat the oven to 350 degrees and grease a 9-inch cake pan.
In a medium bowl, whisk the yogurt, sugar, egg and egg yolks together. While continuing to whisk, slowly pour in the melted butter. Continue to whisk until fully incorporated. Add in the flavorless oil and mix just until combined.
Add in the all-purpose flour, cake flour, baking powder, salt, lavender, and lemon zest. Mix until the batter is smooth and glossy. Pour into the prepared baking pan and bake for 30-35 minutes. The cake will be done just before it starts to turn golden, take out of the oven as soon as the top center is set.
Let the cake cool about 10 minutes before turning out onto a cake plate. Mix the glaze ingredients together and brush all around the warm cake. Dust the rest of the cake with powdered sugar.
Serve warm or at room temperature.
Notes
Best served the day of.
Lemons and summer! Perfect! Thanks for a perfect little cake recipe. (And that maple yogurt sounds perfect! I am going to find some!)
★★★★★
How many grams is the butter pls?
That’s 113.4 grams 🙂
The recipe lists 1 egg plus 2 egg whites, but the steps say egg and egg yolks. Yolks or whites? Rather a big difference!