Categories: dessert
Ingredients
- 1 1/2 C. all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 C. plain whole-milk yogurt (I used sour cream)
- 1 1/3 C. sugar, divided
- 3 extra-large eggs
- 2 tsp. grated lemon zest (2 lemons)
- 1/2 tsp. pure vanilla extract
- 1/2 C. vegetable oil ( I used canola oil)
- 1/3 C. freshly squeezed lemon juice
- Glaze:
- 1 C. confectioners’ sugar
- 2 Tbs. freshly squeezed lemon juice
Directions
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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.
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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. With a rubber spatula, 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.
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Can also use mini bundt pans, test after 20 minutes or so.
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Meanwhile, cook the 1/3 C. lemon juice and remaining 1/3 C. sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
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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.
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For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake. Slice and serve!