Ingredients
-
1 1/2
-
2
-
1/2
-
1
-
1 1/3
-
3
-
2
-
1/2
-
1/2
-
1/3
-
-
-
-
-
Directions
Barefoot Contessa’s Lemon Yogurt Cake,Another wonderful recipe from Ina Garten. On her show she also made Recipe #205904. This cake is similar to a pound cake in texture, but it’s also very moist, lemony and wonderful!,Does this cake freeze well?,Does this come out as good if you use all purpose gluten free flour??
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Steps
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1
Done
|
Preheat the Oven to 350f. |
|
2
Done
|
Grease an 8 1/2 by 4 1/4 by 2 1/2-Inch Loaf Pan. Line the Bottom With Parchment Paper. Grease and Flour the Pan. |
|
3
Done
|
Sift Together the Flour, Baking Powder, and Salt Into 1 Bowl. |
|
4
Done
|
in Another Bowl, Whisk Together the Yogurt, 1 Cup Sugar, the Eggs, Lemon Zest, and Vanilla. |
|
5
Done
|
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. |
|
6
Done
|
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. |
|
7
Done
|
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 the Lemon Syrup Aside. |
|
8
Done
|
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 Syrup Over the Cake and Allow It to Soak Inches Cool. |
|
9
Done
|
For the Glaze, Combine the Confectioners' Sugar and Lemon Juice and Pour Over the Cake. |
