Lemon Yogurt Cake
- FOR THE GLAZE:
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup plain whole milk yogurt
- 1 1/3 cups sugar, divided
- 3 extra large eggs
- 2 tsp grated lemon zest (2 lemons)
- 1/2 tsp pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- 1 cup powdered sugar
- 2 tbs freshly squeezed lemon juice
Preheat the oven to 350 degrees.
Grease an 8 1/2 x 4 1/4 x 2 1/2 inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the 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 into the batter, making sure its all incorporated. Pour the batter unto the prepared pan and bake for about 50 minutes, or until a cake tester place in the center of the loaf come out clean.
Meanwhile, cook the 1/3cup 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 powdered sugar and lemon juice and pour over the cake.