Want a one-bowl recipe that is kid-friendly and will spoil mom on Mother’s Day? Melissa Camacho, owner of Sweet Melissa Bakeshop (and mother of two), has you covered.
For the cake:
· ½ cup plain yogurt or Greek yogurt
· 1 cup granulated sugar
· 3 large eggs
· 1 ½ cups all-purpose flour
· 2 teaspoons baking powder
· ½ teaspoon salt
· grated lemon zest from 1 medium-sized lemon
· ½ cup sunflower, grape seed, or canola oil
For the glaze:
· ¼ cup fresh lemon juice
· ¼ strawberry/raspberry jam
· ¾ cup of powdered sugar
Directions:
1. Preheat the oven to 350˚F (175˚C). Spray an 8-inch round cake pan with baking spray, then rub the inside surface of the pan with a paper towel to coat evenly. Line the bottom of the pan with parchment paper and spray it lightly. Set aside.
2. In a large bowl, combine the yogurt, sugar, and eggs - stirring until well blended.
3. Add the flour, baking powder, salt, and zest, mixing to just combine.
4. Add the oil and stir well. Don’t worry, at first it will seem to separate, but keep stirring till smooth.
5. Pour the batter into the prepared pan.
6. Bake for 30-40 minutes or until the cake feels springy to the touch and a toothpick inserted into the center comes out clean. Be careful not to overbake.
7. Cool the cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.