lemon yogurt cake

recipe from Ina Garten's Barefoot Contessa At Home

Once a week, Jeff has a late start time and we find ourselves walking to Starbucks as a family to enjoy our Cafe Americanos al fresco.  After selecting their own drinks (Organic chocolate milk for the little man, and apple juice for the little lady), they often request a slice of Starbuck's iced lemon pound cake, which is both extremely dense and sweet.  Once the thick frosting is consumed, our little ones bound off into their own world of imaginary play, which we can only hope will not bother the other patrons who are attempting to enjoy a bit of peace and quiet over their steaming cups of caffeine.  This week while flipping through the pages of various cookbooks, I came across the following recipe which highlights the sweet, citrus taste of lemon in one perfectly moist loaf.  Frankly, Starbuck's brick of lemon cake cannot hold a candle to this scrumptious lemon loaf of  goodness, which had our sweet ones licking their fingers between each bite. 

Ingredients:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 1 /3 cups sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the glaze

1 cup confectioner's sugar

2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees.  Grease an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan.  Line the bottom with parchment paper.  Grease and flour the pan.

Sift together the flour, baking powder, and salt into one bowl.  In another bowl, whisk together the yogurt, 1 cup 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 of 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 remove the cake and 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 confectioner's sugar and lemon juice and pour over cooled cake.

*Do yourself a favor and cut an extra thick piece of cake to enjoy with your morning cup of Joe.