Friday, March 4, 2011
Lemon Yogurt Cake
This is a quick and easy cake that is moist and lemony. Usually it is made in a loaf pan, but for a more festive occasion, like the Ladies Luncheon I hosted this week, I made them as cupcakes. Aren't they pretty?
Lemon Yogurt Cake
Adapted from the Barefoot Contessa At Home
1 1/2 cups all-purpose flour (I replace 1/3 of this with whole wheat pastry flour)
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain whole-milk 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 freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 Tblsp freshly squeezed lemon juice
Preheat the oven to 350 degrees. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan (or cupcake tins). Line the bottom with parchment paper. Grease and flour the pan.
Combine the flour, baking powder, and salt in a medium bowl. In a large bowl, whisk together the yogurt, 1 cup of 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 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.
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. Serve.