LEMON YOGURT CAKE FROM THE BAREFOOT CONTESSA

What I love about this cake is that it’s very moist, using yogurt and oil, instead of butter. I use Greek Yogurt, because it’s thicker, and I use the non-fat version. This recipe is so versatile. You can bake this as a bundt cake and you can use lime or orange, instead of lemon. It’s one of my favorite recipes.

PREP TIME: 20 minutes
TOTAL TIME: 80 minutes
SERVINGS: 8 servings

YOU’LL NEED:

11/2 C. all-purpose flour
2 Tsp. baking powder
1/2 Tsp. kosher salt
1 C. plain whole-milk yogurt
11/3 C. sugar, divided
3 Extra-large eggs
2 Tsp. grated lemon zest (2 lemons)
1/2 Tsp. pure vanilla extract
1/2 C. vegetable oil
1/3 C. freshly squeezed lemon juice

GLAZE:

1 C. confectioners’ sugar
2 Tbsp. lemon juice, freshly squeezed

HOW TO MAKE:

1-Preheat the oven to 350°F.
2-Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
3-Line the bottom with parchment paper (Don’t skip this). Grease and flour the pan.
4-Sift together the flour, baking powder, and salt into 1 bowl.
5-In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
6-Slowly whisk the dry ingredients into the wet ingredients.
7-With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
8-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.
9-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.
10-When the cake is done, allow it to cool in the pan for 10 minutes.
11-Carefully place on a baking rack over a sheet pan.
12-While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
13-For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

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