Lemony Yogurt Cake
By: Socal Sustenance
Published: Wednesday, December 23, 2009 - 9:35am

Ingredients




Lemon Yogurt Cake

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
 cup freshly squeezed lemon juice
For the glaze:

1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Preparation

1 Preheat the oven to 350 degrees. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan. 2 Sift together the flour, baking powder, and salt into 1 bowl. 3 In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. 4 Slowly whisk the dry ingredients into the wet ingredients. 5 Fold the vegetable oil into the batter, making sure it's all incorporated. 6 Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean. 7 Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. 8 When the cake is done, allow it to cool in the pan for 10 minutes. 9 Carefully place on a baking rack over a sheet pan. 10 While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. 11 For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

About


A spontaneous Sunday brunch led to this delicious lemony wonder. That, and I had just purchased a new Ina Garten cookbook and needed an excuse to make something from it. Trust me when I say you don't need any excuse to make this cake, its fantastic.
** I used a bundt pan for this cake, and it was perfect. I also needed 4 lemons to get the required amount of juice. Might be a good idea just to pick up a bag in the event of less than juicy lemons. Admittedly I did not use parchment for my bundt pan, but the cake dropped out cleanly with one good whack.
Its. So. Good. Really, it is. My lovely friend Lisa and I polished off half of this beauty without alot of problem. A special thanks to her as well for the great image of the cake above. Needless to say, I think I need to make an upgrade to a fancy camera, for the good of the blog of course :)