I have been making a point of taking a tea break every day during the week in an deliberate effort to take 10 minutes out of my busy schedule to slow down, enjoy some yummy food along with a comforting cup of tea, and recharge my energy and my soul. The results have been awesome, so far! I truly look forward to this little respite and find myself dreaming of what treat I will pair with a cup of tea.
Today's tea break has a very English feel to it. I nibbled on strawberries, fresh from a farm, and enjoyed a slice of homemade lemon yogurt cake. I made myself a cup of English breakfast tea (and added milk, of course!).
I'm so excited to share this delicious cake recipe with you! It's so creamy and moist. It's the perfect cake to have on hand for guests (or to treat yourself). Enjoy!
Lemon Yogurt Cake
Makes: 1 loaf cake
- 1 1/2 C all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain whole-milk yogurt
- 1 1/3 C sugar, divided
- 3 large eggs
- 2 teaspoons grated lemon zest (takes approx 2 lemons)
- 1/2 teaspoon vanilla extract
- 1/2 C vegetable oil
- 1/3 C lemon juice (use your zest-ed lemons!)
For the glaze:
- 1 C confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Preheat oven to 350 F. Spray an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan with coconut oil nonstick spray. Line the bottom of the pan with parchment paper to make cake easy to lift out. Grease and flour the parchment paper lining the pan lightly.
Sift together the flour, baking powder, and salt into a bowl and set aside. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Slowly combine the dry ingredients with the wet ingredients. Using a rubber spatula, fold the vegetable oil into the batter and combine well. Pour the batter into the lined pan and bake for about 50 minutes, or until a fork or toothpick placed in the center of the loaf comes out clean.
While the cake is baking, heat up the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear and set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan or other object to catch glaze overspill. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Allow cake to cool once again.
Recipe source: The Barefoot Contessa
We'd love to see your tea breaks, too! Hashtag on any of our social channels using #teadropsteabreak. We'd love to share how you're taking tea!
Posted by Erin Schwartz