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Lemon Yogurt Cake from Barefoot Contessa at Home cookbook Recipe

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This recipe for Lemon Yogurt Cake from Barefoot Contessa at Home cookbook is from Girls Weekend Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the cake:

1 and 1/2 c all-purpose flour
2 t baking powder
1/2 t kosher salt
1 c plain whole-milk yogurt
1 and 1/3 c sugar, divided
3 extra-large eggs
2 t grated lemon zest (2 lemons)
1/2 t pure vanilla extract
1/2 c vegetable oil
1/3 c freshly squeezed lemon juice

For the glaze:

1 c confectioners' sugar
2 T freshly squeezed lemon juice
Directions:
Directions:
Preheat the oven to 350º. Grease a 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 c 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.

 

 

 

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