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Monday, February 7, 2011

Lemon Yogurt Cake

This is the best lemon cake I’ve ever had. Not only does the cake itself have lots of lemony flavor, but you pour a sugary-lemony syrup on top until it is all soaked up by the cake… and then you add another sugary-lemony frosting on top! Ina Garten is a genius-- adapted from Barefoot Contessa.
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup plain whole milk yogurt, plus 1 extra tablespoon
  • 1 1/3 cup sugar, divided 
  • 3 large eggs
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice (much better than from the bottle)
For the glaze
  • 1 cup confectioner’s sugar
  • 2 tablespoons fresh squeezed lemon juice
Preheat oven to 350 degrees. Grease and line the bottom of a loaf pan with wax/parchment paper. Grease again and flour the pan. Set aside. 
In a small bowl, sift/whisk together the flour, baking powder, and salt. Set aside.
Meanwhile, whisk together the yogurt, 1 cup of sugar, eggs, lemon zest, and vanilla. Add the dry ingredients and fold together. Slowly add the vegetable oil and fold together. Do not overbeat. 
Pour into prepared pan and bake for about 40-45 minutes. Test with a toothpick and remove right when it comes out clean. While the cake is cooking… In a small saucepan, heat the remaining 1/3 cup of sugar with the 1/3 cup lemon juice until dissolved. Set aside. 
Once the cake has cooled for about 10 minutes, remove from pan and place on a cooling rack over a plate. Slowly pour the lemon-sugar juice over the cake so that it soaked into the cake. You may need to do this over a few minute period, so that it doesn’t all drip off. 
Once completely cooled, stir together the confectioners sugar and the 2 tablespoons of lemon juice. Slowly pour the glaze over the cake. Serve and enjoy!

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