Friday was a whirlwind of activity in my house as 2 were out skiing for the afternoon and evening. The 3 of us who were in ended up eating anything we could find! I decided to use up some yogurt that I had and made the Lemon Yogurt Cake from Barefoot Contessa at Home. It was very good and you couldn't even miss the butter! The kids loved coming home to a warm cake.... I made sure to tell them I was the best mom :)! I am changing the recipe a little though. For whatever reason, the cake sinks a little in the middle(even in the book, you can see it). I am decreasing the amount of lemon syrup to pour over it - in my son's words, "the middle was a little soupy." It was very easy though to put together and not too sweet!
Lemon Yogurt Cake -adapted from Barefoot Contessa at Home
1 1/2 cup flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain whole-milk yogurt
1 1/4 cup sugar, divided
3 extra large eggs
2 tsp grated lemon zest(2 lemons)
1/2 tsp vanilla
1/2 cup canola oil
1/4 cup fresh squeezed lemon juice
For the glaze:
1 cup confectioners sugar
2 tblsp fresh squeezed lemon juice
Preheat oven to 350. Grease loaf pan, then line bottom with parchment, and grease and flour.
Sift together flour, bking powder, and salt into small bowl. In another bowl, whisk yogurt, 1 cup sugar, eggs, lemon zest and vanilla. Slowly whisk dry into wet. With rubber spatula, fold in canola oil. Pour the batter into pan and bake for 50 mins.
Meanwhile, cook 1/4 cup lemon juice and 1/4 cup sugar in small pan until sugar dissolves and the mixture is clear. Set aside.
When the cake comes out, let sit in pan for 10 mins. Then, place cake on baking rack over a cookie sheet. Pour lemon sugar mixture over the cake and let it soak in. Cool completely.
Combine confectioner's sugar and lemon juice for glaze. Pour over the cake.