After a long week that still has a long way to go, it sure means a lot to come home to something as delicious and as flavorful as it was the first day you made it!
Barefoot Contessa at Home, Lemon Yogurt cake is a fail-proof recipe that I have used countless times to get rid of the last stubborn lemons and leftover plain yogurt from the week. It lasts for days, staying moist from the glaze that you drizzle over it shortly after baking.
Lemon Yogurt Cake
By: Ina Garten
2 tsp baking powder
1/2 tsp kosher salt (I ground it a little in my mortar and pestle to ensure that the granules dissolve)
1 cup plain yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp grated lemon zest (1-2 lemons, depending on size)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice (using the lemons that you zested!!)
Glaze (optional)--with the sugar/lemon mixture after baking, I omit this glaze, but it looks delish!
1 cup confectioners' sugar
2 tablespoons lemon juice
Preheat oven to 350 degrees. Grease and flour a loaf pan.
Sift flour, baking powder and salt in a bowl.
Mix dry ingredients into wet ingredients.
Fold in vegetable oil.
Pour in pan and bake for 50 minutes.
|This is the lemon cake at almost 4 days old--YUM|