1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons kosher salt
1 cup plain whole-milk yogurt or sour cream
1 1/3 cups sugar, divided
2 teaspoons grated lemon zest or 2 teaspoons lemon extract
1/2 teaspoons pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan (I use Wilton’s Cake Release). Line rock bottom with parchment paper and butter and flour the whole pan.
Sift the flour, leaven , and salt together into a medium bowl. during a large bowl, whisk together yogurt, 1 cup of the sugar, eggs, lemon peel or extract, and vanilla. Slowly add the dry ingredients into the wet, whisking to mix (I did this in 2-3 additions). Use a rubber spatula to fold the oil into the batter until it’s fully incorporated. Pour into the prepared pan and bake for about 50 minutes, or until a cake tester stuck within the center of the loaf comes out clean.
While the cake is baking, combine the 1/3 cup juice and remaining 1/3 cup sugar during a small saucepan over medium heat and cook until the sugar dissolves and therefore the mixture is obvious . Set aside.
When the cake is completed , allow it to chill within the pan for 10 minutes before removing it and placing it on a baking rack over a sheet pan. Use a cake tester, wooden skewer, or toothpick to carefully pierce holes throughout the cake (I used a toothpick therefore the holes wouldn’t be too obvious, but a skewer may need made deeper holes within the cake, allowing more syrup to urge through). While the cake remains warm, pour the lemon-sugar mixture over the cake and permit it to soak in. Cool completely.
In a small bowl, combine the granulated sugar and juice , whisking to make a smooth glaze. Pour over the cake. Slice and serve with fresh berries, topping , or frozen dessert .
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