Sunday, February 11, 2007

Lemon Yogurt Cake

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 cupb plain whole-milk yougurt
1 1/3 cups sugar divided
3 extra large eggs
2 tsp grated lemon zest (about 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze (which I didn't use):
1 cup confectioners sugar
2 tbsp freshly squeezed lemon juice

Preheat the over to 350. Grease a loaf pan.

Sift together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cups 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 pand and bake for about 50 minutes or until 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 until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow 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.

This recipe is from The Barefoot Contessa on the Food Network

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