Lemon Yogurt Cake

Adapted from Ina Garten, the Barefoot Contessa At Home

Makes 1 loaf cake

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt, (I used homemade)
• 1 1/3 cups sugar, divided
• 3 extra-large eggs, a room temperature
• 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 a standard loaf pan. If you cover the bottom of the pan with parchment paper you'll find it easier to remove the cake from the pan. Grease and flour the pan.

Stir the flour, baking powder, and salt together in a bowl. In another bowl, whisk together the yogurt, 1 cup of the sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Next fold the vegetable oil into the batter, using a spatula, 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.

To prepare the lemon syrup, 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. Remove the cake from the pan and set it on a wire rack over a sheet pan. Now, while the cake is still warm, slowly pour the lemon syrup over the cake allowing it to soak in. Cool the cake completely.

Prepare the glaze by combining the confectioners' sugar and lemon juice together in a small bowl. Pour the glaze over the cake, slice and serve.