Lemon Yogurt Cake

Three things made me happy this week – I finished a project way ahead of time, Harper Lee is publishing a new book, and this lemon cake – not necessarily in that order. This cake is full of lemony goodness, and it’s moist – thanks to the addition of Greek yogurt. It’s the perfect citrusy, little cake to ward off the winter doldrums! 

For the cake:

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup Greek yogurt
• 1 cup granulated sugar
• 4 large eggs
• grated zest of 2 lemons
• 1/2 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup lemon juice
• 1/3 cup granulated sugar

For the glaze:

• 3/4 cup confectioners’ sugar
• 1 1/2 tablespoons lemon juice

1. Preheat oven to 350º. Grease a 8 1/2″ x 4 1/4″ x 2 1/2″ loaf pan, and line the bottom with parchment paper. Grease the parchment and dust the pan with flour.

2. In a small bowl, sift flour, baking powder, and salt together. In a large bowl, whisk the yogurt, 1 cup of sugar, eggs, lemon zest, and vanilla together. Slowly add in the flour mixture, then the vegetable oil, stir until the oil is incorporated into the batter. Pour batter into the pan and bake for 50 minutes, test with a toothpick.

3. In a small saucepan, cook the 1/3 cup lemon juice and the 1/3 cup granulated sugar over medium heat until the sugar dissolves, and the mixture is clear. Set aisde.

4. When cake is done baking, allow it to cool in the pan for 10 minutes. Remove from pan and set it on a wire rack over a baking sheet. While the cake is still warm, pour the lemon -sugar mixture over the cake, and let it soak in. Let cool.

5. In a small bowl, whisk the confectioners’ sugar and lemon juice until smooth, drizzle over the cake.

(Adapted from Ina Garten)