I wanted to serve something sweet and easy after my big Super Bowl dinner with my girlfriends the other night. This was a nice refreshing choice, but it was VERY sweet! Especially after I added the blueberry sauce. This recipe came from Ina Garden.
Ingredients:
1 1/2 cups all-purpose flour
2 tsp baking powder
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp grated lemon zest
1/2 tsp pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
Glaze:
1 cup confectioners sugar
2 Tb freshly squeezed lemons
Directions:
1. Preheat oven to 350 degrees. Grease an 8 1/2 x4 1/4x2 1/2-inch loaf pan. Grease and flour the pan.
2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet. With a rubber spatula, fold the vegetable oil into the batter, making sure it is all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes or until test fork comes out clean.
3. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 sugar cup sugar in small pan until the sugar is dissolved and the mixture is clear.
4. When the cake is done, allow to cool for 10 min. Leave in pan, and carefully pour lemon-sugar mixture over cake and allow to soak in. Cool.
For glaze, combine the confectioners sugar and lemon juice and pour over the cake.
G's side notes:
This cake again was VERY sweet and lemony. I chose not to make the glaze, but instead reduced some blueberries, sugar and water together to make a blueberry sauce. Next time, I might not even use the lemon-sugar mixture as I think the cake was great by itself. However, that did keep it very moist.
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp grated lemon zest
1/2 tsp pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
Glaze:
1 cup confectioners sugar
2 Tb freshly squeezed lemons
Directions:
1. Preheat oven to 350 degrees. Grease an 8 1/2 x4 1/4x2 1/2-inch loaf pan. Grease and flour the pan.
2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet. With a rubber spatula, fold the vegetable oil into the batter, making sure it is all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes or until test fork comes out clean.
3. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 sugar cup sugar in small pan until the sugar is dissolved and the mixture is clear.
4. When the cake is done, allow to cool for 10 min. Leave in pan, and carefully pour lemon-sugar mixture over cake and allow to soak in. Cool.
For glaze, combine the confectioners sugar and lemon juice and pour over the cake.
G's side notes:
This cake again was VERY sweet and lemony. I chose not to make the glaze, but instead reduced some blueberries, sugar and water together to make a blueberry sauce. Next time, I might not even use the lemon-sugar mixture as I think the cake was great by itself. However, that did keep it very moist.
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