Recipe

Barefoot Contessa's Lemon Yogurt Cake Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 350 degrees F.
Step #2 Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
Step #3 Line the bottom with parchment paper.
Step #4 Grease & flour the pan.
Step #5 Sift together the flour, baking powder, & salt into 1 bowl.
Step #6 In another bowl, 1 c sugar, lemon zest, the eggs, whisk together the yogurt, & vanilla.
Step #7 Slowly whisk the dry ingredients into the wet ingredients.
Step #8 With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
Step #9 Pour the batter into the prepared pan & bake for about 50 mins, or until a cake tester placed in the center of the loaf comes out clean.
Step #10 Meanwhile, cook the 1/3 c lemon juice & remaining 1/3 c sugar in a small pan until the sugar dissolves & the mixture is clear.
Step #11 Set the lemon syrup aside.
Step #12 When the cake is done, allow it to cool in the pan for 10 mins.
Step #13 Carefully place on a baking rack over a sheet pan.
Step #14 While the cake is still warm, pour the lemon-sugar syrup over the cake & allow it to soak inches Cool.
Step #15 For the glaze, mix the confectioners' sugar & lemon juice & pour over the cake.
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