Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup yogurt (plain whole-milk)
  • 1 1/3 cups sugar (divided)
  • 3 eggs (extra-large )
  • 2 teaspoons lemon zest (2 lemons, grated)
  • 1/2 teaspoon vanilla extract (pure )
  • 1/2 cup vegetable oil
  • 1/3 cup lemon juice (freshly squeezed)
  • 1 cup confectioners' sugar
  • 2 tablespoons lemon juice (freshly squeezed )

Instruction

  • Preheat the oven to 350 degrees F.
  • 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.
  • Sift together the flour, baking powder, and salt into 1 bowl.
  • In another 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, making sure it's all incorporated.
  • 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.
  • 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 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 the cake and allow it to soak in.
  • Cool.