Lemon Yogurt Cake

Lemon Yogurt Cake

Ingredients:

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 confectioners� sugar
2 tablespoons freshly squeezed lemon juice

Instructions:

Preheat the oven to 350� F. Line the bottom of a standard-sized loaf pan with parchment paper � grease and flour the pan.

In a bowl, sift together the flour, baking powder and salt. In a separate 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 � until a cake tester placed in the center of the loaf comes out clean.

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 the cake.

For the glaze, combine the confectioners� sugar and lemon juice and pour over the cake.