Lemon Yogurt Cake

Ingredients

Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I prefer Siggi's)
1 cup sugar
3 extra-large eggs
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
Glaze
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Instructions

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 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, lemon juice 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.

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. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Notes: Lovely cake, though I don't use the Glaze specified here- instead I use a Honey glaze (recipe can be found here).
Course: Brunch
Cuisine: American
Uploaded by: Kelly Fowler
Added on: 2010-11-23 20:52:20