I first made this gorgeous cake three years ago. I had just started blogging, and was finding my way around baking. Frankly, the thought of making a cake using yogurt and oil, instead of butter was just a new concept for me. I was really excited and receptive of it – and really fell in love with it. Over the years, I have made several variations with it. Like adding blueberries into the batter (and learned the hard way that I needed to roll them with flour a little bit to make sure they don’t sink). Or using orange juice, zest and a little bit of cardamon to make it into a beautiful orange loaf cake. I also substituted the type of yogurt used, and didn’t really see much difference in the texture of the loaf. Earlier this year, I started making them again, and discovered that this loaf was also wonderful to stash in the freezer. I normally skip the icing if I know that I would store it in the freezer – but still put the glaze on which helps to keep the moisture in. I took a loaf of this bread last week to work and everyone raved about how yummy this bread was – and how it reminds them like the Starbucks Lemon Pound Cake without all of the butter. So I thought that I should re-post the recipe with a newer picture Have a great weekend everyone!
For the cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain yogurt (Greek, low-fat, whole milk have all worked for me)
1 cup of sugar
3 extra-large eggs
3 teaspoons grated lemon zest (3 lemons)
1/2 teaspoon pure vanilla extract
1/4-1/2 cup vegetable oil
1/3 cups sugar
1/3 cup freshly squeezed lemon juice
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
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.
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.
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.
Source: Barefoot Contessa at Home