Depending on how big your slices are, you could potentially serve anywhere from 4-10 people with this recipe. Tommy and I can go through half of it in one sitting if I am totally honest.
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain dairy-free yogurt (I used the Kite Hill brand)
- 1 1/4 cups sugar, divided
- 3 large eggs
- 2 teaspoons grated lemon zest (which takes about 2 lemons)
- 1 teaspoon pure vanilla extract
- 1/2 cup coconut oil, melted
- 1/3 cup freshly squeezed lemon juice
- Preheat the oven to 350 degrees.
- Grease and flour a loaf pan (I used a 9×5)
- Combine the flour, baking powder, and salt into a medium bowl.
- In another large bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla.
- Slowly whisk the dry ingredients into the wet ingredients.
- With a rubber spatula, fold the coconut oil into the batter until fully incorporated.
- Pour the batter into the prepared pan and bake for about 45-50 minutes, or until a toothpick placed in the center of the loaf comes out clean.
- While your lemon cake is baking, cook the 1/3 cup lemon juice and the remaining 1/4 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, carefully place it on a baking rack over a sheet pan.
- Let it cool in the pan for 10 minutes. Poke 10-15 on the top with the toothpick.
- While the cake is still warm (but not HOT), pour the lemon-sugar mixture over the cake and allow it to soak in.
- Serve warm, at room temperature or cold. It’s amazing at all temperatures. Just make sure to store leftovers in an airtight container. Leftovers can stay on the counter for up to two days but after that, store it in the fridge for up to a week. Our leftovers never last more than 2 days, 3 max since we both love this recipe so much!