1 1\/2 cups all-purpose flour
\n2 teaspoons baking powder
\n1\/2 teaspoon kosher salt
\n1 cup plain whole-milk yogurt
\n1 1\/3 cups sugar, divided
\n3 extra-large eggs
\n2 teaspoons grated lemon zest (2 lemons)
\n1\/2 teaspoon pure vanilla extract
\n1\/2 cup vegetable oil
\n1\/3 cup freshly squeezed lemon juice <\/p>\n
For the glaze:
\n1 cup confectioners’ sugar
\n2 tablespoons freshly squeezed lemon juice <\/p>\n
Preheat the oven to 350 degrees F. Grease an 8 1\/2 by 4 1\/4 by 2 1\/2-inch loaf
\npan. Line the bottom with parchment paper. Grease and flour the pan. <\/p>\n
Sift together the flour, baking powder, and salt into 1 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. <\/p>\n
Meanwhile, cook the 1\/3 cup lemon juice and remaining 1\/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. <\/p>\n
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully 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. <\/p>\n
Serve with Blueberry Sauce<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading