Directions
- 1Preheat oven to 350F.
- 2Oil and add a parchment round to four, 4-inch cake pans.
- 3Stir together flour, sugar, lemon zest, and melted butter for the crumb topping and refrigerate until ready to use.
- 4Combine the flour, sugar, baking powder, and salt for the cake batter and set aside.
- 5Mix together the Greek yogurt, oil, eggs, lemon juice, and lemon zest.
- 6Add the wet ingredients to the dry and stir to combine.
- 7Evenly distribute the batter between the prepared cake pans.
- 8Top the cakes with the crumb topping.
- 9Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- 10Cool completely.
- 11Mix together the powdered sugar and lemon juice for the icing.
- 12Drizzle the icing over the cooled cakes.
Ingredients
- 1.5 cups flour
- 1 cup sugar
- 1.5 tsp baking powder
- 0.25 tsp salt
- 0.5 cup greek yogurt
- 0.5 cup oil
- 2 eggs
- 0.25 cup lemon juice
- 2 TB lemon zest
- 0.5 cup flour
- 0.25 cup sugar
- 1 tsp lemon zest
- 3 TB melted butter
- 1 cup powdered sugar
- 2 TB lemon juice
Equipment
bowlspatula4-inch cake panswire rack
Tips
- Preheat oven to 350F.
- Cool completely before icing.
- Bake for 25-30 minutes, until toothpick inserted in center comes out clean.
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