Happy New Year!
Quick post today -- just a little something sweet, simple and luscious to start the year off right. This lovely lemon cake is just perfect with a cup of tea in the afternoon. And if you had the leftovers for breakfast, I wouldn't judge -- hey, it has yogurt in it! Plus, as scrumptious as it is the day it's made, it's even better the next day.
Luscious Lemon Cake
(Adapted slightly from this recipe by Ina Garten)
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 1/3 cups sugar
Grated zest of 2 lemons
1 cup plain whole-milk yogurt
3 large eggs, lightly beaten
1 tsp. vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1. Preheat oven to 350ºF. Grease a 9-by-5-inch loaf pan, line the bottom with parchment and grease parchment.
2. Sift flour, baking powder and salt into a bowl. In a separate bowl, combine 1 cup sugar and lemon zest; rub together with your fingers until well combined. Add the yogurt, eggs, vanilla and oil to the sugar mixture and whisk until well combined. Slowly whisk the flour mixture into the yogurt mixture, then switch to a flexible spatula and fold together until just combined. Pour into loaf pan and bake for 40 to 50 minutes, until a toothpick inserted in center comes out clean.
3. While cake is baking, combine remaining 1/3 cup sugar and lemon juice in a small pan over low heat, stirring just until sugar dissolves. Remove from heat.
4. Allow cake to cool in pan on a wire rack for 10 minutes, then turn out onto rack. Poke holes all over cake with a toothpick, then brush lemon syrup over entire cake. (You may have syrup left over, that's ok.)