Mrs. Regueiro's Plate: Lemon Yogurt Cake

Thursday, April 30, 2009

Lemon Yogurt Cake

Lately I've been enjoying recipes from Ina Garten from Foodnetwork's Barefoot Contessa. I've been in love with her fresh ingredients, and the simplicity of her dishes. They always look great and easy to do. I was looking for a recipe to use up the leftover yogurt and found this one! It's so moist, light and has the perfect balance of citrusy flavors that I adore from lemons. I have a huge meyer lemon tree, I felt like Ina picking fruits out of my backyard and using them to cook. I should have made 2 cakes for the work that I put into for 1 cake, so I'll do that next time. You don't really see the confectionary glaze on top, but I think it would have been fine without it. Try this the next time when you're in a sweet lemon-y mood!

Lemon Yogurt Cake
Adapted from Ina Garten's Barefoot Contessa
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain yogurt
1 cup sugar, divided
3 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 confectioner’s sugar
2 tablespoons lemon juice
1. Preheat the oven to 350 degrees F. Grease an 9x5 loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
2. 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.
3. 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.
4. 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.
5. 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.
6. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
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