Lemon Cake

Now that the baking challenge is over I can finally bake for pleasure again.  I have been dying to make this lemon yogurt cake from the Barefoot Contessa after seeing an episode while I was home for spring break.  It has been all over the blogging world and you shouldn't be surprised to see it again.  It's that good.  To me there is no more springy flavor than citrus so it also seemed fitting to enjoy with my seminar class for the first nice spring day we've had in a few weeks.  It tastes best while still warm and has a lovely moist texture.  Enjoy!

Lemon Yogurt Cake

Ingredients:

Cake

1½ cup all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 cup plain full fat yogurt

1 cup sugar

3 extra-large eggs

2 teaspoons grated lemon zest (about 2 lemons)

½ teaspoon pure vanilla extract

½ cup veg table oil

Lemon juice topping

 ⅓ cup freshly squeezed lemon juice                                

⅓ cup sugar

Lemon Glaze

1 cup powdered sugar

2 tablespoons freshly squeezed lemon juice

1. Preheat the oven to 350 degrees F. Grease a loaf pan with butter or non-stick baking spray. Line the bottom with parchment paper.  Grease the pan again.

2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, the lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Then 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.

3. Meanwhile, cook the ⅓ cup lemon juice and remaining ⅓ cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

4. 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 or parchment paper.  While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

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