Lemon Yogurt Loaf Cake

Ingredients:

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 cup plus 1 tablespoon sugar
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (approximately 2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice
Directions:
  1. Preheat the oven to 350°F. Grease a standard 9×5-inch loaf pan, (or 12 standard muffin tin, or 9 mini-loaf tin)
  2. Sift together 1 1/2 cups flour, baking powder, and salt into a small bowl. In another medium bowl, whisk together the yogurt, 1 cup sugar,  eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Pour the batter into the prepared pan and bake for about 50 (+) minutes (if using a standard muffin tin or mini loaf tin, adjust the baking time to about 20-25 minutes) or until a cake tester placed in the center of the loaf comes out clean.
  3. Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
  4. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. 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 (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

Recipe adapted from Smitten Kitchen

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