Categories: Desserts

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup plain yogurt
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 2 tsp grated lemon zest (2 lemons)
• 1/2 tsp pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup fresh squeezed lemon juice
• For the glaze:
• 1 cup confectioners' sugar
• 2 tbsp lemon juice

Directions

1. Preheat the oven to 350. Grease an 8 1/2×4 1/4×2 1/2" loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

2. Sift together the flour, baking powder and salt into one 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 comes out clean.

3. 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.

4. 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.

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

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