Recipe: Lemon Yogurt Cake +++++

Lemon Yogurt Cake

Yield:  2 small paper bakeware or 5 LC mini cocotte

Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt

1 cup Sugar or replace with good honey

1 cup plain whole-milk yogurt
1 cup for cake 1/3 cup sugar for glaze (optional)
3 room temperature extra-large eggs
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
2 teaspoons grated lemon zest (2 lemons)
1 Tsp of Honey

1/3 cup freshly squeezed lemon juice (optional for glaze)

Preparation Instruction:

1. Preheat oven at 350F
2. Grease the baking utensil if needed
3. Leave eggs in room temperature
4. Grade the lemon zest as it takes time to do so

Note:  Use a sharp fruit knife to un-skin the lemon (yellow skin only; white flesh is bitter), then fine chop is much easier for hands and shoulder when using grader or zest peeler =)

Method:

1. Sift together the 1 1/2 cups of flour, 2 tsp of baking powder, and 1/2 tsp of salt into 1 small bowl
2. In another bigger bowl, beat 3 eggs, whisk together the 1 cup of yogurt, 1 cup sugar, lemon zest, 1 Tsp of honey, 1/2 tsp of vanilla, and 1 cup of vegetable oil.  Incorporate all wet ingredients with a rubber spatula
3. Slowly whisk the dry ingredients into the wet ingredients
4. Pour the batter into the baking container about 2/3 of container to leave room for cake to rise
5. Tap the container to let the batter to set evenly
6. Bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean and showing nice yellow/golden color
7. Remove the cake from oven and place them on a cookie sheet to cool before serving