Lemon Yogurt Cake

Ingredients:  readily available.  
Assistance from Gigi:  zesting and squeezing lemons.

This recipe from Ina Garten (Barefood Contessa at Home) is fabulous, and I am sure that I will be making it again.  Mostly because it was so easy:  easy to get the ingredients, easy to prepare, and easy to fit in my oven.  I love lemony things, and this was delicious.  Also a big hit with the family.  I'll take a picture the next time.

Lemon Yogurt Cake

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1/3 cups sugar, divided

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

For the glaze:

1 cup confectioners sugar

2 tablespoons freshly squeezed lemon juice

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 flour, baking powder, and salt into one 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.  With a rubber spatula, fold the vegetable oil in 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 tested 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 (I poked the cake all over with a skewer before pouring the lemon syrup on top). Cool.

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