Grant’s No-Measure Lemon Yogurt Cake

By deb49

Many people dislike baking because of the amount of measuring you have to do. So, I came up with a recipe that requires no measuring cups or spoons. This recipe uses a 7-ounce container of Greek yogurt to measure the ingredients. You can use any small-sized yogurt container you have, just try to keep it between 6- and 8-ounces. This is baking at its laziest and the results couldn’t be more Delicious

Ingredients

• For the glaze:
• 1 7-ounce container plain Greek yogurt
• 1 7-ounce cup full of canola oil
• 1 7-ounce cup full of sugar
• 2 eggs
• Zest of 1 lemon
• 2 7-ounce cups full of self-rising flour
• A pinch of salt
• 1 7-ounce cup full of powdered sugar
• Juice of 1 lemon
• A handful of poppy seeds
• Whipped cream, for serving

Details

Servings 1
Adapted from rachaelrayshow.com

Preparation

Step 1

Preheat oven to 350°F.

Using an electric hand-mixer, beat together Greek yogurt, oil, sugar, eggs and lemon zest until well combined. Slowly add in self-rising flour and a pinch of salt. Mix until the batter is lump-free and starts to form ribbons as it’s being mixed.

Pour the batter into a non-stick Bundt pan or tall-sided cake pan and bake for 35 minutes. Test the cake with a toothpick to ensure that it’s fully baked. If the toothpick doesn’t come out clean, cook the cake for 5 minutes more and check again. Remove cake and let cool.

In a small bowl, whisk together powdered sugar and lemon juice to make the glaze. Once cake is cool, brush half of the glaze onto the cake using a pastry brush. Let the glaze sit for 15 minutes and then apply a second coat with the remaining glaze. While the glaze is still wet, sprinkle with poppy seeds.

Slice and serve with whipped cream.