Welcome Fellow Food Enthusiasts

Thursday, February 26, 2009

lemon yogurt cake.

thank you thank you barefoot contessa {ina garten} for this amazing recipe. any lemon lovers like myself will die over this cake.

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 large eggs
2 teaspoons grated lemon zest {about 2 lemons}
1/2 teaspoon vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

for glaze:
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice

*on her show, she used this blueberry sauce instead of the glaze. haven't tried it, but it looks yummy!

preheat oven to 350 degrees. grease an 8 1/2 x 4 1/4 x 2 1/2 inch loaf pan {a normal sized loaf pan}. line the bottom with parchment paper. grease and flour the pan.

sift together the flour, baking powder, and salt into 1 bowl. in another bowl, whisk together the yogurt, 1 cup sugar, 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 powdered sugar & lemon juice and pour over the cake.

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