1.5 cups flour
2 tsp baking powder
1/2 tsp kosher salt
7 or 8 oz lemon yogurt
1.3 cups sugar
3 room temperature eggs
3 tsp lemon zest
1/2 tsp vanilla extract
1/2 cup canola oil
1/3 cup freshly squeezed lemon juice
1 cup powdered sugar
2 TBSP freshly squeezed lemon juice
1. preheat oven to 350F
2. grease and flour loaf pan
3. sift together flour, baking powder and salt
4. in another bowl, mix eggs, yogurt, 1 cup sugar, vanilla and lemon zest
5. whisk dry ingredients into moist ones - don't over mix!
6. fold in oil
7. pour into loaf pan and bake 50 minutes. Use toothpick test to see if done
8. make topping-
9. mix remaning 1/3 cup sugar and 1/3 cup lemon juice in small pan
10. heat over medium heat until sugar is dissolved and mix is clear. Remove from heat.
11. Once cake is done, cool 10 minutes.
12. remove cake from pan and place on plate
13. using knife, make slits all over top of cake, being careful to not cut all the way through
14. drizzle sugar/lemon topping over top
15. scoop up any overflow and put back on top of cake
16. once cake is completely cool, make the glaze and slowly pour over top of cake.

No comments: