Lemon Yogurt Cake

The glaze used here is also available as a standalone recipe: Lemon Glaze (Lemon Yogurt Cake).

Ingredients

• 1 1/2 cups (360 ml) all-purpose flour
• 2 teaspoons (10 ml) baking powder
• 1/2 teaspoon (2.5 ml) salt
• 1 cup (240 ml) plain milk yogurt
• 1 1/3 cups (320 ml) sugar, divided
• 3 extra-large eggs
• 2 teaspoons (10 ml) grated lemon zest (2 lemons)
• 1/2 teaspoon (2.5 ml) pure vanilla extract
• 1/2 cup (120 ml) vegetable oil
• 1/3 cup (80 ml) freshly squeezed lemon juice

For the glaze

• 1 cup (240 ml) confectioners' sugar
• 2 tablespoons (30 ml) freshly squeezed lemon juice

Method

1. Preheat the oven to 350 degrees F (175°C). Grease and flour a 9 by 5 by 2 1/2-inch (23x13x6 cm) loaf pan.
2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup (240 ml) sugar, the eggs, the oil, lemon zest, and vanilla. Add the dry ingredients to the wet ingredients.
3. 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.
4. Meanwhile, cook the 1/3 cup (80 ml) lemon juice and remaining 1/3 cup (80 ml) sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
5. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place it on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over it and allow it to soak in. Let cool.
6. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

I double the recipe and made two, freezes well.