Last Christmas, my mom gave me the perfect gift – the Barefoot Contessa at Home cookbook. When I got it, I spent hours reading page by page and admiring the beautiful photography and inspiring recipes. Since then, the cookbook has been at the bottom of one of my kitchen drawers gathering dust. The other night, I had trouble falling asleep. I tried reading the latest John Grisham novel to help me ease into the night, it just didn’t work. So instead, I pulled out that dusty cookbook and it rocked me to sleep. And then BANG! Lemon Yogurt Cake was in the oven the next day. Ryan even told me it was my best one yet. Thank goodness for awesome cookbooks that gather dust.
Recipe from Ina Garten
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain while-mile yogurt
- 1 1/3 cups sugar, divided
- 3 extra large eggs
- 2 teaspoons grated lemon zest (1 large lemon or 2 small)
- 1/2 teaspoon vanilla
- 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
Directions
- Preheat oven to 350.
- Grease a loaf pan and line with parchment paper. Grease and flour the pan after this.
- Sift flour, baking powder and salt into 1 bowl,
- In a separate bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest and vanilla.
- Slowly whisk the dry ingredients into the wet.
- With a rubber spatula, gently fold the vegetable oil into the batter making sure it's mixed in well.
- Pour batter into loaf pan and bake for 50-55 minutes.
- Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar over medium heat in a small saucepan until its clear. Set aside.
- When the cake is done, allow it to cool for 10 min in the pan.
- Carefully remove form the loaf pan and place on a baking rack over a sheet pan. While the cake is warm, pour the lemon sugar mix on the cake and allow to soak in and let it cool.
- For the glaze, combine the confectioners sugar and lemon juice and pour over the cake.
