Lemon Yogurt Cake
5:22 PM
Recipe courtesy of Ina Garten
Ingredients
1 1/2
cups all-purpose flour
2
teaspoons baking powder
1/2
teaspoon kosher salt
1 cup
plain whole-milk yogurt
1 1/3
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
1/3
cup freshly squeezed lemon juice
For
the glaze:
1 cup
confectioners' sugar
2
tablespoons freshly squeezed lemon juice
Directions
Preheat
the oven to 350 degrees F. 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.
Sift
together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk
together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly
whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold
the vegetable oil into the batter, making sure it's all incorporated. 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.
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.
When
the cake is done, allow it to cool in the pan for 10 minutes. Carefully place
on a baking rack over a sheet pan. While the cake is still warm, pour the
lemon-sugar mixture over the cake and allow it to soak in. Cool.
For
the glaze, combine the confectioners' sugar and lemon juice and pour over the
cake.
Total Time:
1 hr 20 min
Prep:20
min
Inactive:10
min
Cook:50
min
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