Barefoot Contessa's Lemon Yogurt Cake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain yogurt
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 2 teaspoons lemon zest, grated (zest of 2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup fresh lemon juice
• 1 cup confectioners' sugar
• 2 tablespoons fresh lemon juice

Recipe

• 1 preheat the oven to 350°f.
• 2 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.
• 3 sift together the flour, baking powder, and salt into 1 bowl.
• 4 in another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
• 5 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.
• 6 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.
• 7 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 the lemon syrup aside.
• 8 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 syrup over the cake and allow it to soak inches cool.
• 9 for the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.