Dear Ina Garten,
Oh how you've inspired me. Every delicious dish I have made from the pages of your beautiful cookbooks have turned out perfect and your lemon loaf was no exception. You have certainly helped build confidence in this rookie cook and I look forward to many more wonderful dishes.
Our puppy Cooper, turned five last week, so I made this Lemon Yogurt Cake to celebrate. Well, T and I celebrated and Cooper just watched us enjoy it, but we were all ok with it.
This lemon loaf was moist and light. The only change I made was omitting the glaze that went on top, because, well, it just didn't need more sugar. I just opted for some icing sugar to finish it off. And you don't need a reason to celebrate to make this one. Making it to Tuesday is enough!Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup yogurt (I used vanilla, but plain would be fine)
- 1 1/3 cups sugar, divided
- 3 large eggs
- 2 tsp grated lemon zest (2 lemons)
- 1/2 tsp vanilla
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- Preheat oven to 350 degrees and grease a loaf pan.
- Sift together the flour, baking powder and salt into one bowl.
- In another bowl, whisk together the yogurt, 1 cup of sugar, 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 centre of the loaf comes out clean.
- Meanwhile, cooke the 1/3 lemon juice and remaining 1/3 cup of sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, pour the sugar and lemon mixture over top, letting it soak in.
- Cool for about an hour before removing from the pan.
Recipe adapted from Ina Garten's Barefoot Contessa at Home