Lemon Yogurt Cake

Food

Audio By Carbonatix

Lemon yogurt cake

**adapted from ina garten**

Ingredients:

For the cake:

• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 cup sugar
• 3 eggs
• grated zest of 2 lemons
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil

For the syrup:

• 1/3 cup sugar
• 1/3 cup freshly squeezed lemon juice

For the glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons freshly squeezed lemon juice

A few notes on making this: 

• This cake has an extra step of adding a lemon syrup over it once it’s been baked, and before it’s glazed— it makes a super lemony flavor and is worth the extra time to make the lemon syrup
• Wait to glaze the cake until it is fully cooled after you’ve poured the syrup on. Note: You can make the glaze thicker or thinner by adding a little extra lemon juice or a little extra confectioners sugar depending on your taste.

Instructions:

• Preheat the oven to 350° F. Grease an 8½ x 4¼ x 2½-inch loaf pan and line the bottom with parchment paper.  Grease and flour the pan.
• Sift together the flour, baking powder, and salt into one 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.