Lemon Yogurt Cake

This is a recipe from the Barefoot Contessa. It's delicious. The size of the cake is more of a loaf than a regular cake size. Perfect for a brunch or to take to a loved one. But, the intense lemon flavor is like non other I've ever made. It's fantastic! So good with coffee!

Lemon Yogurt Cake

Cake:
1 1/2 cup flour
2 tsp baking powder
1/2 tsp salt
1 cup yogurt
1 1/3 cup sugar, divided
3 eggs
2 tsp lemon zest (2 lemons)
1/2 tsp vanilla extract
1/2 cup veg oil
1/3 cup lemon juice

Glaze:
1 cup powder sugar
2 Tbsp lemon juice

Preheat oven to 350. Grease 8 1/2 x 4 1/2 x 2 1/2 loaf pan. Line with parchment paper, grease and flour again.
Combine flour, baking powder, and salt.
Whisk together yogurt, 1 cup sugar, eggs, lemon zest, and vanilla.
Slowly whisk dry ingredients into yogurt mixture.
Using a rubber spatula, fold in vegetable oil until incorporated. May take a few minutes.
Pour in pan. Bake for 50 minutes.
Cook 1/3 c lemon juice and 1/3 c sugar until clear. Set aside.
Allow cake to cool for 10 minutes. Place on sheet pan or serving dish. Pour lemon sugar mix over warm cake. Cool completely.
Combine powder sugar and lemon juice. Pour over cake.

This recipe had several comments on the Food Network website. I followed the recipe exactly and it turned out great. Remember, do not use a mixer, just a whisk and rubber spatula.

This is the perfect dessert for the lemon lover in your life! I will definitely be making this again!