Not every brunch dessert needs layers, filling or an elaborate finish. A round cake that can be cut at the table leaves more time for the savory part of the meal. Lemon also offers a different direction from the cinnamon and pumpkin that often dominate autumn baking.
David Lebovitz’s lemon yogurt cake uses whole-milk yogurt, oil and lemon, with a powdered-sugar lemon glaze. He credits Shauna James Ahern’s Gluten-Free Girl Everyday as the starting point for his adaptation. The version linked here uses all-purpose wheat flour: the book title should not be mistaken for a gluten-free claim about this particular cake.
For our brunch table, we would serve modest wedges with coffee or tea and let the glaze provide the finish. Lebovitz also includes a fruit compote on the source page; we are featuring the cake itself here, without presenting summer fruit as a necessary October accompaniment.
Keep a clear place for the cake to cool before glazing, and consult the original instructions for the pan size and baking sequence. If you are planning a large spread, a cake that is served at room temperature can simplify the last few minutes of service. Our recipe features offer savory dishes to build the rest of the menu around.
Recipe credit: David Lebovitz, adapted from Shauna James Ahern. Use the original page for the complete formula and method.
Sources: Full original recipe: David Lebovitz