Lemon Yogurt Cake

This cake is my new favorite lemon cake recipe. It is really an exceptional cake. It is moist, delicious and really flavorful. This recipe would be perfect for a Mother's day brunch, a picnic or just to drop to a friend. This recipe is extremely versatile, you could take the base recipe and use different flavors of yogurt such as coconut, blueberry or lime. You could also switch up the citrus and use lime, grapefruit, or even tangerine zest and juice to change the flavors of the cake. I made two changes to the recipe. I used vanilla yogurt and I substituted coconut oil for the vegetable oil. The coconut oil really added a nice hint of coconut to the cake. Sorry no picture. I had one on my computer and now I can't find it. I'll add it if I can locate it! This was too awesome of a recipe not to share, even without a picture.

Lemon Yogurt Cake

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt (I used Stonyfield Farms vanilla 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 (I used coconut oil)
  
• 1/3 cup freshly squeezed lemon juice

For the glaze:

• 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: Ina Garten, Barefoot Contessa At Home, Clarkson Potter, 2006.