I finally made Barefoot Contessa’s Lemon Yogurt Cake. It has been on my to do list for quite some time now. The results were fabulous! I didn’t have any yogurt so I cheated and used sour cream. I am guessing it did about the same thing because the cake was super moist and super delicious! I love that it got a good drenching of lemon syrup AND lemon glaze! It was pucker up, lemon good!
I can’t wait to try this cake with other citrus fruits. I may even throw in blueberries or raspberries too! There are lots of options for this cake, but it was excellent as is!
Lemon Loaf Cake
Adapted From Barefoot Contessa
1 ½ C. all-purpose flour
2 tsp. baking powder
½ tsp. kosher salt
1 C. plain whole-milk yogurt (I used sour cream)
1 ⅓ C. sugar, divided
3 extra-large eggs
2 tsp. grated lemon zest (2 lemons)
½ tsp. pure vanilla extract
½ C. vegetable oil ( I used canola oil)
⅓ C. freshly squeezed lemon juice
1 C. confectioners’ sugar
2 Tbs. freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 ½ by 4 ¼ 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 ⅓ C. lemon juice and remaining ⅓ C. 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. Slice and serve!