Do you ever feel like you cook the same exact things over...and over again? With busy and active lives, it's easy to get in a cooking routine. I recently "challenged" myself to cook at least one new thing a week. This week, I am trying out a recipe from a cookbook my Mother-in-Law gave me called, "Barefood Contessa at Home". Ironically, it's a cookbook dedicated to recipes that you'll, "make over and over again". (Oops!)
Ingredients
- 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 vegetable oil
- 1/3 cup freshly squeezed lemon juice
For the glaze:
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed lemon juice
Directions
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
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.
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.
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.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
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.
*As a slight variation on the recipe, I could not find plain whole milk yogurt. Instead, I bought a 6 oz Liberte lemon yogurt and then added 2 oz of lowfat Dannon yogurt to make the full cup.
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.
* I am a bit of a vanilla extract snob. My friend Lauren Morris is from Mexico. Her family owns a vanilla extract company and gifted me this bottle of pure gold two years ago and it's starting to run low (hint, hint!).
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.
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.
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.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
I HAD to test the cake out--and trust me, it is really delicious. If you like the lemon pound cake at Starbucks, this has a similar sweet/sour taste, but a different consistency. This cake is much, much lighter and less filling.
I think Ina is right... I will probably make this over and over:)
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