Adapted after Ina Garten’s recipe
The original recipe called for a cup of plain whole milk yogurt and 1/2 teaspoon pure vanilla extract. I substituted it for a cup of low fat vanilla yogurt. Et voila!
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1 cup vanilla yogurt
- 1 1/3 cups sugar, divided
- 3 eggs
- 2 teaspoon grated lemon zest (2 lemons)
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 81/2 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 a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, lemon zest, and eggs. Slowly whisk the dry ingredients into the wet ones. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared loaf pan and bake for about 50 minutes.
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 becomes 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 and allow it to soak in. Cool.
A serving suggestion – vanilla ice cream, blueberries and powdered sugar dusting:
You can also glaze the cake if you wish. For the glaze, combine 1 cup confectioners’ (superfine) sugar and 2 tablespoons lemon juice and pour over the cake.