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I adapted this recipe for Ina Garten’s Lemon Yogurt Cake. It is easy and delicious. And, the best part is, you can make it a day before. Perfect for that easy weekend brunch.
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Grease and flour the pan. Sift together the flour, baking powder, and salt into one medium bowl.
In a large 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. 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.
Cook 1/3 cup lemon juice and 1/3 cup sugar in a small pan until the sugar dissolves. Set aside. When the cake is done, allow it to cool in the pan for 10 minutes. Remove it from the pan and carefully place on a baking rack. While the cake is warm, pour the lemon-sugar mixture over the cake and allow it to soak in. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
For the glaze