Meyer Lemon Cake with Greek Yogurt

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Happy Birthday to me, happy birthday to me, happy birthday Mountain Mama, happy birthday to me.

https://mountainmamacooks.com/2013/03/lightened-up-sweet-pork-barbacoa-slow-cooker-recipe/

36 years old young and better than ever. Or so I’d like to think.

Simple Lemon Birthday Cake, www.mountainmamacooks.com

Today will be filled with things that bring me the most joy; snowboarding with my husband, getting a massage, snuggling on the couch with my kids and enjoying a home cooked meal prepared by someone other than me. The best part of my day will no doubt be singing happy birthday and blowing out birthday candles with my boys. It’s always a joint effort and what I look forward to most.

Greek Yogurt Meyer Lemon Cake, www.mountainmamacooks.com

I will say goodbye to 35 and welcome 36 with wide open arms. I will kiss my little ones, hug my husband, bask in the sunshine, ski slushy groomers and remind myself just how fortunate I am.

Greek Yogurt Lemon Cake, www.mountainmamacooks.com #recipe #highaltitudebaking

Oh yes, how could I forget? There will be cake. Lots and lots of cake.

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Meyer Lemon Cake with Greek Yogurt

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Ingredients

  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain greek yogurt
  • 3/4 cup granulated sugar
  • 4 eggs
  • 2 teaspoons zest from meyer lemon
  • 2 tablespoons juice from meyer lemon
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 4 tablespoons granulated sugar
  • 4 tablespoons meyer lemon juice
  • 1 1/2 cups powdered sugar
  • 2 tablespoons melted butter
  • 2 tablespoons juice from meyer lemon
  • pinch salt
  • 1 teaspoon half and half

Instructions

  1. Preheat the oven to 350F degrees; butter a 10-inch spring form pan or similar.
  2. Sift together the flour, baking powder, and salt into a small bowl. In another bowl, whisk together the plain yogurt, 3/4 cup sugar, eggs, lemon zest and juice, vanilla extract and vegetable oil.
  3. Slowly whisk the dry ingredients into the wet ingredients, mixing just until evenly mixed but taking care not to over mix. Pour the batter into the prepared pan and bake for 28-30 minutes, or until a cake tester placed in the center of the cake comes out clean.
  4. While the cake is baking, cook the 4 tablespoons lemon juice and remaining 4 tablespoons sugar in a small pan until the sugar dissolves and the mixture is clear.
  5. When the cake is done, allow it to cool in the pan for 10 minutes on a cooling rack. Carefully remove cake from pan and place on cooling rack. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool completely.
  6. While the cake cools, make the glaze by combining powdered sugar, melted butter, meyer lemon juice, pinch of salt and half & half. Mix to combine. Adjust ingredients if glaze is too thick add a tablespoon or two of powdered sugar at a time or lemon juice to thin. Pour the glaze evenly over the completely cooled cake.
  7. If desired, garnish with meyer lemon zest and/or sliced meyer lemons.