Lemon Yogurt Cake by Ina Garten

Lemon Yogurt Cake
by Ina Garten
from Barefoot Contessa at Home, Copyright 2006, Clarkson Potter/Publisher

Photo: Quentin Bacon

View a print ready page. Makes 1 Loaf   1 ½ Cups all-purpose flour 2 tsp. baking powder ½ tsp. kosher salt 1 Cup plain whole-milk yogurt 1 1/3 Cups sugar, divided 3 extra-large eggs 2 tsp. teaspoons grated lemon zest (2 lemons) ½ tsp. teaspoon pure vanilla extract ½ Cup vegetable oil 1/3 Cup freshly squeezed lemon juice   for the glaze: 1 Cup confectioners' sugar 2 Tbs. freshly squeezed lemon juice   Preparation: Preheat the oven to 350 degrees. Grease an 8 ½ x 4 ¼ x 2 ½ - 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 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. For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Zabar's Recommends: Cuisipro Deluxe Batter Bowl with Steady-Tilt Base     Chicago Metallic Lifetime Non-Stick Loaf Pan     Le Creuset Large Bijou Silicone Spatula     William Bounds Silicone Measuring Spoon Set     Amco Stainless Steel Measuring Cups     Microplane Razor-Sharp Stainless Steel Zester     Kuhn Rikon Easy-Store 12" Stainless Steel Whisk     Oxo Good Grips Cake Tester     Madagascar Bourbon Pure Vanilla Extrac