Lemon Yogurt Cake

This recipe is from Barefoot Contessa at Home cookbook. It's moist and delicious!  And it's also my new  favorite cake for anytime of the year.

Cake Ingredients:

1 1/2 cups all-purpose flour

2 tsp baking powder

dash salt

1 cup vanilla yogurt

1 cup sugar
3 eggs

2 tsp lemon zest (2 large lemons)

1 tsp pure vanilla extract

1/2 cup vegetable oil


Preheat the oven to 350 degrees. Grease and flour a bread loaf pan. Sift together the flour, baking powder, and salt in a bowl. In a large bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure to incorporate well. Pour the batter into the prepared pan and bake for about 45-48 minutes, or until toothpick comes out clean.


Lemon Simple Sugar:

1/3 cup freshly squeezed lemon juice (juice from 2 lemons)

1/3 cup sugar

In a small sauce pan, add the 1/3 cup lemon juice and 1/3 cup sugar. Cook until the sugar dissolves completely. Turn off heat and set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully transfer cake to wire baking rack on top of a sheet pan. Pour the lemon-sugar mixture over the cake and allow it to soak in. Let cake cool.

Lemon Glaze:

1 cup powdered sugar

2 T freshly squeezed lemon juice

In a small bowl, stir together the powdered sugar and lemon juice. Pour over the cooled cake and let it run down the sides. Slice and enjoy!