Directions
- 1Preheat oven to 350 F.
- 2Oil and add a parchment round to four, 4-inch cake pans.
- 3For the crumb topping, stir together 1/2 cup flour, 1/4 cup sugar, 1 tsp lemon zest, and 3 tbsp melted butter.
- 4Refrigerate the crumb topping until ready to use.
- 5For the cake, combine 1 1/2 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt, then set aside.
- 6Mix together 1/2 cup greek yogurt, 1/2 cup oil, 2 eggs, 1/4 cup lemon juice, and 2 tbsp lemon zest.
- 7Add the wet ingredients to the dry ingredients and stir to combine.
- 8Evenly distribute the batter between the prepared cake pans.
- 9Top the cakes with the crumb topping.
- 10Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean.
- 11Cool completely.
- 12For the icing, mix together 1 cup powdered sugar and 2 tbsp lemon juice.
- 13Drizzle the icing over the cool cakes.
Ingredients
- 0.5 cup flour
- 0.25 cup sugar
- 1 tsp lemon zest
- 3 tbsp melted butter
- 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 tbsp lemon zest
- 1 cup powdered sugar
- 2 tbsp lemon juice
Equipment
oven4-inch cake pansparchment round
Tips
- Cool completely before icing.
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