Spanish Bizcocho de Yogurt Cake with Lemon Glaze
A light, moist Spanish yogurt cake infused with lemon zest and topped with a bright, tangy glaze. This simple yet elegant dessert is perfect for any occasion, offering a delightful balance of sweetness and citrus.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 cup granulated sugar
- 1 cup plain yogurt full-fat, at room temperature
- 0.5 cup vegetable oil
- 3 large eggs at room temperature
- 1 tbsp lemon zest freshly grated
- 1 tsp vanilla extract
- 2 tsp baking powder
- 0.5 tsp salt
- 1 cup powdered sugar for glaze
- 2 tbsp fresh lemon juice for glaze
Notes
Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Make-Ahead: The cake can be baked a day in advance and glazed just before serving. Variations: Add a handful of fresh blueberries to the batter for a berry twist. Serving Suggestion: Pair with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.