Lemon Yogurt Cake

I rarely share recipes on my blog since I figure anyone can Google them whenever they're needed... BUT, this one is just so good that I really feel like I should spread the word about it...I made it twice in a row, each time with a variation and both times it turned out delicious...

It's a Lemon Yogurt Cake by Barefoot Contessa at Home... I took it right out of the Food Network and I will just copy it here...

Here it is:

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. Greaseand 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 thebatter 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.

This is a picture of my actual cake right after I was done covering it with glaze

The first time I made it I used Greek yogurt instead of the whole milk vanilla yogurt the recipe calls for... I think the Greek yogurt was much better since the cake turned out a bit softer when I used that!

The second time I did use the whole milk vanilla yogurt but added a few pecan chips to the mix... yum!

I strongly recommend this recipe.. it's so easy to make and so delicious.. ideal for an afternoon snack and also great for breakfast!