De-Lemon is De-lishPosted: 03/23/2011
You can’t believe how it’s been raining in LA lately. Yesterday it was as if the skies opened up and tons of water just poured out. Today it’s cool and cloudy once again, and they’re predicting showers later today. So,what’s a girl to do when the weather is so glum. You got it, let the sun shine in!
To me, nothing says warmth and sunshine like fresh lemons. I adore the smell of freshly grated lemon zest. So that brings us to one of my all-time favorite lemon-inspired cakes. This Lemon Yogurt Cake is chock full of fresh lemon zest and lemon juice, and then topped with a tart lemon glaze. You got it baby, inside and out just pure lemon-y goodness. After the cake is baked, I take a wooden skewer and gently poke holes throughout the top of the cake. Then I pour the liquid lemon mixture over top. This makes this cake so moist and full of rich lemon flavor. This cake is actually better the day after you make it, after the juice has had time to soak in.
I like to serve this dessert for brunches or luncheons, but it’s really just your basic feel-good treat.
Lemon Yogurt Cake
Barefoot Contessa at Home
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon Kosher salt
- 1 cup plain whole-milk yogurt
- 1 1/3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
For the glaze:
- 1 cup confectioner’s sugar
- 2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/4 inch loaf pan. Line the bottom with parchment paper and using a pastry brush and melted butter, grease and flour the pan.
First, sift together the flour, baking powder and salt into a medium sized 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. Using a rubber spatula, fold the vegetable oil into the batter, making sure it gets mixed together. Pour the batter into the prepared pan and bake for about 50 minutes, a skewer or paring knife inserted into the middle of the cake should come out clean.
Cook the 1/3 cup of lemon juice and 1/3 cup sugar in a saucepan 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 take cake out of pan and place on a baking rack over a sheet pan. While the cake is still warm, I take a skewer and gently poke holes into cake and then pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
To make the glaze, I whisk together the confectioner’s sugar and lemon juice to the consistency I like, and then pour over cake.