Lemon Yogurt Cake (courtesy of Ina Garten)

Here is the recipe w/ some slight modifications:



(1) Preheat oven to 350 F. Grease and flour a loaf pan. Set aside.

(2) Sift and whisk together into a medium sized bowl:
1 1/2 cups flour
2 tsp baking powder
1/2 tsp kosher salt

(3) Whisk wet ingredients in large mixing bowl:
1 cup sugar
1 cup whole milk plain yogurt (or low fat if you so desire)
3 extra large eggs
1/2 tsp pure vanilla extract
2 tsp lemon zest (2 lemon's worth)
1 generous squeeze of a lemon half (to make batter even more lemony)



(4) Add dry ingredients to wet ingredients in increments and whisk slowly to combine. Do not overmix. Little lumps are fine.

(5) Pour 1/2 cup of vegetable oil--fold into batter with spatula/giant spoon until incorporated into batter. (I used less than 1/2 of a cup of extra virgin olive oil bc I didn't have veg oil on hand)

(6) Pour batter into loaf pan. Place on baking sheet (in case of spillage) into oven on the middle rack. Bake for 50 minutes (until cake tester comes out clean from middle of loaf).

(7)While cake is baking...make the glaze:
Cut the 2 zested lemons in half, and juice 1/3 cups of lemon juice (approx 3 lemon halves) into a small bowl. Strain out the seeds. Heat lemon juice w/ 1/3 cup sugar over low heat in a small sauce pan til mixture is clear/sugar has dissolved. Set aside

(8)When the cake is done baking:
Allow to cool for 10 minutes. Poke holes all over top of cake and pour the lemon/sugar glaze over the cake and let it soak in.

Enjoy!