Cakes

Lemon Yogurt Cake

I am so desperate for fall weather.

Wait – perhaps desperate is the wrong adjective. Although by definition, “desperate” refers to “extreme or excessive”.

So my question is this: is wearing jeans and boots to work when the outside temperature is 106 degrees considered “extreme or excessive”?

P1000256I thought so too….

One Year Ago: Raspberry Chocolate Chip Banana Bread

Lemon Yogurt Cake – adapted from Ina Garten

1 1/2 cups all-purpose flour
2 tsp baking powder
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 large eggs
2 tsp grated lemon zest (2 lemons)
1 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 F. Grease an 8″ loaf pan with nonstick baking spray and set aside.
Sift together the flour and baking powder into a medium 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.
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.
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