Oooohhhh my oh my, I have found one amazing recipe. If you are having a bad day, I guarantee this cake will turn it around, it is that good. Lemons are one of my favorite ingredients to use. I think I squeeze lemon juice, or grate lemon zest into over half of my recipes. My husband isn't a huge lemon dessert fan, but even he could not stop sneaking bites before dinner. My baby girl would have nothing to do with this cake, but she did help me make it (and by help, I mean tossing the measuring spoons, measuring cups, and flour onto the floor).
By the way, you do not need a mixer for this recipe. I just try to find any reason to use good ol' Big Red. :)
And of course you will need a soundtrack while you bake.
I recommend the following albums:
- Tom Petty - Full Moon Fever
- Regina Spektor - Begin to Hope
- Josh Ritter - Historical Conquests
- Patsy Cline - Greatest Hits
- Or go foreign with Rachid Taha or Khaled
|Combine the wet and dry ingredients.|
|Mix in the oil.|
|Remove cake from oven and start cooking the lemon syrup.|
|After pouring on the syrup, let cool completely.|
|Spread the lemon glaze over the top.|
Original Recipe: Ina Garten
Serving Size = 1 loaf
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain whole-milk yogurt
- 1 1/3 cups sugar, divided
- 3 extra large eggs (I used large)
- 2 teaspoons grated lemon zest (1 lemon worked for me)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil (or any flavorless oil)
- 1/3 cup freshly squeezed lemon juice
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed lemon juice
- Preheat the oven to 350F.
- Grease an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Grease and flour the pan. Line the bottom with parchment paper.
- Mix the flour, salt and baking powder into 1 bowl. In another bowl, whisk (or use mixer) the yogurt, 1 cup of sugar, the eggs, lemon zest and vanilla together. Slowly add the dry ingredients into the wet ingredients. Fold in the oil and mix until incorporated.
- Pour the batter into the pan and bake for about 50 minutes, or until toothpick comes out clean.
- While the cake is cooling, start the syrup by cooking 1/3 cup lemon juice (1 lemon) and remaining 1/3 cup sugar until it comes just to a boil and the remove from heat (the sugar should dissolve, but the mixture will not be thick at all).
- Place the cake onto a wire cake rack over a baking sheet and spoon the hot sugar/lemon mixture over the warm cake (next time I will try poking a few holes in the cake so that it absorbs more).
- Set the cake aside and let it cool completely.
- For the glaze, mix together the confectioners' sugar and lemon juice (I added a little bit more juice). Spread across the top and serve.
Linking to: Tuesday Night Supper Club, Hearth and Soul, Tasty Tuesday, Full Plate Thursday, Friday Potluck, Foodie Friday, Sweets for a Saturday