Wednesday, February 6, 2013

Lemon Yogurt Cake

I have been eyeing this recipe for a while and it did not disappoint me, but I am a bit of a lemon freak!  I took it to work and the ladies in my department liked it. My boss, who usually eats anything, said he doesn't do lemon. I have one word for that: Weirdo!

It was simple to make and is so moist. The simple sugar poured over the warm cake has a lot to do with that I am sure. The recipe comes from Big Mama's Home Kitchen and she got it from the Barefoot Contessa at Home Cookbook.

Lemon Yogurt Cake
1 1/2 cups flour
2 teaspoons baking powder
pinch of salt
1 cup of vanilla yogurt
1 cup sugar
3 eggs
2 teaspoons of lemon zest
1 teaspoon of vanilla
1/2 cup vegetable oil (I used canola oil)

Lemon simple sugar: 
1/3 cup lemon juice
1/3 cup sugar

Lemon glaze:
1 cup powdered sugar
2 tablespoons of lemon juice

Preheat the oven to 350 and grease and flour a loaf pan. Whisk together the flour, baking powder and salt. In a separate bowl, whisk the next 5 ingredients together. Add the dry ingredients, then the oil. Bake 45-48 minutes. While the cake cools for 10 minutes, make the simple sugar by boiling the sugar and lemon juice until the sugar dissolves. You can take the cake out of the pan and pour the sugar over or I just left it in the pan after loosening it. Cool the cake and then mix the glaze ingredients together and pour over the cake. Just a note:  I used 3 lemons to make this recipe.