Love for Lemons

I Know that I have told you before of my love for lemons, they just bring a certain freshness to any dish or dessert. They are bright and remind me of summer. And in the dog days of winter, I'd say we all need a little "lemon"pick me up!

This cake is made with yogurt, so, it is a little more healthy than your normal dessert. The yogurt makes it moist and  also folding in the oil at the end is sure to make a moist consistency in the batter.

After the cake comes out of the oven, you pour the lemon simple syrup.. the warm cake absorbs the syrup. I actually poke a few holes with a toothpick to help it along. Finishing it off with the lemon glaze makes this cake absolutely delish!


Lemon Yogurt Cake

Ina Garten

1 1/2 cups all-purpose flour


2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

3 extra-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 confectioners' sugar

2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch 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, 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.