Lemon Yogurt CakePosted: January 30, 2010
H folks were coming to visit and I wanted to have several sweets on had for them. I made a pie, some cookies but needed a more breakfast-y type sweet too. Many people on the WC cooking board have raved about this recipe, so I decided to make it. Others have used a variety of citrus flavors and all worked well–grapefruit, orange, lemon, clementine, etc…Try your favorite. This is a fabulous Ina recipe.
*** I made the cake ahead of time, tightly wrapped it when cool and then glazed it after it thawed out and came to room temp the day we wanted to enjoy it.***
1 1/2 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 large eggs
zest of one lemon
1/2 tsp pure vanilla extract
1/4 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners’ sugar
2 Tbsp freshly squeezed lemon juice
Preheat the oven to 350°F. Grease and flour an 8 1/2 by 4 1/4 by 2 1/2-inch loaf 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 50-60 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.
Source: Barefoot Contessa at Home, 2005