Monday, June 8, 2009

Lemon Yogurt Cake



A spontaneous Sunday brunch led to this delicious lemony wonder. That, and I had just purchased a new Ina Garten cookbook and needed an excuse to make something from it. Trust me when I say you don't need any excuse to make this cake, its fantastic.

Lemon Yogurt Cake

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp grated lemon zest (2 lemons)
1/2 tsp 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

Preheat the oven to 350 degrees. 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, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. 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.

** I used a bundt pan for this cake, and it was perfect. I also needed 4 lemons to get the required amount of juice. Might be a good idea just to pick up a bag in the event of less than juicy lemons. Admittedly I did not use parchment for my bundt pan, but the cake dropped out cleanly with one good whack.

Its. So. Good. Really, it is. My lovely friend Lisa and I polished off half of this beauty without alot of problem. A special thanks to her as well for the great image of the cake above. Needless to say, I think I need to make an upgrade to a fancy camera, for the good of the blog of course :)

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12 comments:

Cookin' Canuck said...

I am definitely going to make this! It looks so moist.

Miranda said...

WOW! I am going to make this and link it back to you......This looks fab.
Thank you for sharing

Laura said...

Cookin' Canuck - it is SUPER moist. I think you could probably swap the yogurt for sour cream if you wanted and still have the same result.

Miranda - It IS fab! Hope you enjoy!

janet said...

This looks great! I too am going to make this, with the addition of some blueberries and poppyseeds. Yum, Thanks for sharing.

pigpigscorner said...

Made with yogurt and oil! This cake must be really moist!

duodishes said...

This is a good cake. We made a great citrus cake similar to this that was so delicious! Ina always knows what she's doing. Congrats on making the Foodbuzz top 9.

Mahesh said...

cake looks so yum and moist..

lisat said...

yay! you're famous! not only was that cake super-delicious, but it manages to class up my dinner plate from the 99 cent store! haha

Bergamot said...

The cake looks yummy.. just perfect :-)

figtree said...

Ive never made a cake with yogert..sounds delicious!!!! Figtreeapps

koshercamembert said...

Looks delicious. I assume you can make with low fat yogurt?

Ruth said...

I havent fgot a sweet tooth but this sounds and looks irresistible. saving it now!