For Mom

Damp Lemon Yogurt Loaf Cake
This moist lemon cake is a perfect gift to give Mom for Mother's Day.




Damp Lemon Yogurt Loaf Cake

Makes 2 cakes

Ingredients

- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 2 1/3 cups sugar
- 1/4 cup lemon zest
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup plain yogurt
- 3/4 cup freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease two 8 ½ by 4 ¼ by 2 ½ inch loaf pans and line the bottom with parchment paper. Set aside.
In a medium size bowl sift together the flour, baking soda, baking powder and salt and set aside.
In a large bowl fitted for an electric mixer cream together the butter and sugar until light and fluffy, about 5 minutes. Add the lemon zest and vanilla. Add the eggs one at a time, mixing together after each addition.
Gently stir in a third of the flour mixture until just combined. Add the yogurt and stir together. Add another third of the flour mixture and gently stir until combined. Stir in the lemon juice and finally, stir in the remaining third of the flour mixture until all of the ingredients are fully incorporated. Divide the cake batter evenly among the loaf pans and bake for 50-60 minutes or until a cake tester inserted into the middle of the cake comes out clean. Allow the cakes to cool for 20 minutes in their pans, then transfer to a wire rack to cool completely. This cake will keep in an airtight container or wrapped in plastic wrap for up to 3 days.