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Lemon Yogurt Cake
Nb persons: 1
Yield: loaf
Preparation time:
Total time:
Source: http://sarah-cooking.blogspot.com/search/label/Breakfast
| From: Barefoot Contessa | |
| 1 1/2 c. | flour |
| 2 t. | baking powder |
| 1/2 t. | kosher salt |
| 1 c. | plain whole milk yogurt |
| 1 1/3 c. | sugar, divided |
| 3 extra large | eggs |
| 2 t. | grated lemon zest, (2 lemons) |
| 1/2 t. | vanilla extract |
| 1/2 c. | vegetable oil |
| 1/3 c. | freshly squeezed lemon juice |
| Glaze: | |
| 1 c. | confectioner's sugar |
| 2 T. | freshly squeezed lemon juice |
Directions
1. Preheat oven to 350 degrees.
2. Grease an 8 1/2 x 4 1/2 x 2 1/2 loaf pan.
3. Line bottom with parchment paper.
4. Grease and flour the pan.
5. Sift together the flour, baking powder, and salt into one bowl.
6. In another bowl, whisk together the yogurt, 1 c. sugar, eggs, lemon zest, and vanilla.
7. Slowly whisk the dry ingredients into the wet ingredients.
8. With a rubber spatula, fold the oil into the batter, making sure it's all incorporated.
9. Pour the batter into prepared pan and bake for about 50 minutes, or until toothpick comes out clean.
10. Meanwhile, cook the 1/3 c. lemon juice and remaining 1/3 c. sugar in a small pan until the sugar dissolves and mixture is clear. Set aside.
11. When the cake is done, allow it to cool in the pan for 10 minutes.
12. Carefully, place on a baking rack over a sheet pan.
13. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.
14. Cool.
15. For the glaze, combine the confectioner's sugar and lemon juice and pour over the cake.
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