Lemon Yogurt Cake


I have been really slacking lately in the cooking department, going back to old tried and true comfort food recipes. I have not baked anything for at least two months, so I decided that since it was a snow day I would search for a nice light cake to make.

I headed over to one of my favorite Food Bloggers, A Feast For The Eyes and found this wonderful recipe from Ina Garten. It uses Yogurt and I just happened to have a large container of Greek Yogurt in the fridge!

I only had one lemon and two limes, so I used those, other than that I followed her recipe almost exactly. I found it was lemony enough and skipped the lemon glaze.

It was delicious and reminded me of Spring!

1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plain whole-milk yogurt
1⅓ cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
½ teaspoon pure vanilla extract
½ cup vegetable oil
⅓ 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 8½ by 4¼ by 2½-inch loaf pan. Line the bottom with parchment paper (Don’t skip this). 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 ⅓ cup lemon juice and remaining ⅓ 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.

(I skipped this part) For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Comments

tamilyn said…
Ooo, like a taste of spring :)
teresa said…
this is just lovely, it looks so bright adn delicious!
Marjie said…
We must be at a time of year when we're not really ready for trying anything new, because I'm suffering from the same problem. I think it's the end of winter doldrums. I'm just happy with the same old comfort foods, while I wait for spring. But this lemon yogurt cake does sound good!
Debbie said…
So delicious with some coffee. I love Ina's recipes.
Bethie said…
I have made this one, too. Love the Contessa!!
Biz said…
I actually have been loving adding lemon and lime zest to dishes - just wakes them up!

This looks delicious!
Pam said…
I love, love, love lemon desserts... this cake looks so delicious Cheryl.
sophia said…
Whenever my friend has a birthday or I need to thank someone, I bake them a lemon pound cake...it's become my trademark! I usually bake a buttermilk lemon cake, but I think next time I'm gonna try this! Maybe sub with sour cream for the yogurt though! :-)
grace said…
bring on anything that evokes thoughts of spring! moist and tasty cake, cheryl. :)
Indeed, Cheryl!! This beautiful glazed cake reminds me of spring too!


A Yummie cake & lovely presented too!

Kisses & greets to you from Brussels!
yellowfish said…
this looks delicious- I love citrusy breads and cakes... I have a little lime tree, so might have to try a full on lime version!
Kristen said…
This looks so good, I'm going to make it right now, I have some yogurt I need to make into something, this is it

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