Lemon Yogurt Cake Revisited, Again

Recently, I revisited a favorite recipe, Lemon Yogurt Cake.  A friend gave us a bag of lemons from their tree...when given lemons one must make something and cake sounded so much better than lemonade!

I think I have made this cake about six or seven times.  We absolutely love it...for a snack, for breakfast, for dessert...anytime!  The sweet, tangy lemon flavor just bursts forth with every bite...it is soft, moist, and is, well, wonderful!!  I need to share with somebody...the cake and the recipe!

It is a Barefoot Contessa recipe from her cookbook, Barefoot Contessa at Home and is a definite winner!  There is one thing you must never do, though,....do not use purchased lemon juice!!  I did once when I was short lemons...it was NOT the same.  Fresh lemons are a must!

Lemon Yogurt Cake

1 1/2 cups flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain whole-milk yogurt (I used Greek Yogurt)
1 1/3 cups sugar, divided
3 extra large eggs
2 tsp grated lemon zest (2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1/3 freshly squeezed lemon juice

For the glaze

1 cup confectioner's sugar
2 tbsp freshly squeezed lemon juice

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 one 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 C. lemon juice and remaining 1/3 C. 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 the confectioners’ sugar and lemon juice and pour over the cake.

PRINTABLE RECIPE

You won't regret making this one...especially, if you like lemons!

I am participating in the first Celebrity Cook Along at Happier Than A Pig in Mud.