Wednesday, May 2, 2012

Lemon Yogurt Cake

This is one of my favorite recipes from the Barefoot Contessa.If you love lemon,then this is the dessert for you!This cake will make a wonderful addition to your Mother's Day brunch or luncheon.I guarantee it will become a favorite among all of you citrus lovers!FYI,it taste super delicious when it is warm!Prepare to pucker!

1-1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. plain,whole milk yogurt(I use Stonyfield Farms)
1 c. sugar
3 eggs
2 tsp. lemon zest(2 lemons)
1/2 tsp. vanilla
1/2 c. vegetable oil

   In a large bowl,whisk together the yogurt,sugar,eggs,vanilla & lemon zest.Add the baking powder,salt & flour,mixing just until combined.Add the oil,and mix gently until all ingredients are incorporated.
    Grease and flour a loaf pan(8 1/2 x 4 1/4 x 2 1/2 inch).Pour the batter into the pan.Bake at 350 degrees for 50 minutes,or until a cake tester comes out clean.Let cool for 10 minutes.Carefully remove from the pan,and place on a cooling rack over a sheet pan.Drizzle ,turning the cake upside down,with the lemon syrup(recipe below).Let cool,then glaze (recipe below). Enjoy!!!

Lemon Syrup:
1/3 c. sugar
1/3 c. fresh lemon juice
    This is basically a simple syrup.In a small saucepan,combine the lemon juice and sugar over medium heat just until the sugar dissolves.Set aside until ready to pour over the cake.

Lemon Glaze:
1 c. powdered sugar
2 Tbsp. fresh lemon juice
    Mix the sugar and juice together in a small bowl.Pour the glaze over the lemon cake,then serve!

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