Lemon Tea Cake
by Carrie Fehr
This simple tea cake has the bright tangy zip of fresh lemons enriched with a hint of vanilla. The addition of yogurt and olive oil makes the texture of this lemon cake incredibly moist. For an extra deep zesty citrus flavor, brush it with the lemon glaze while it’s still warm from the oven.
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup sugar
2 tablespoon lemon zest (about 3 medium sized lemons) I use Meyer lemons
1 vanilla bean, seeds scraped
2 large eggs
1 cup plain whole milk yogurt
1/2 cup olive oil
1/4 cup powdered sugar
1 tablespoon lemon juice
Line a 9-by-5-inch loaf pan with parchment paper. Preheat the oven to 350 degrees F.
Whisk flour, baking powder, and kosher salt in a medium bowl.
Using your fingers, rub sugar with lemon zest and vanilla bean seeds in a large bowl until combined. Add eggs and whisk until pale yellow and frothy. Whisk in the yogurt and olive oil.
Stir in dry ingredients and mix together until incorporated. (A few small lumps in the batter are fine.)
Pour batter into prepared pan. Bake until top of cake is golden brown, about 50 minutes.
Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack and then let cool completely.
In a saucepan bring the powdered sugar and lemon juice to a simmer. Remove from heat and drizzle the lemon glaze over the warm tea cake.