Ingredients:
- 11/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 11/3 cups sugar, divided
- 3 extra large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
For the glaze:
- 1 cup confectioners sugar
- 2 tablespoons squeezed lemon juice (use the zested lemons)
Preheat oven to 350. Line the bottom of a loaf pan with parchment paper and then grease and flour pan. Sift together the flour, baking powder, and salt into one 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 of 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 still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
Optional raspberry topping:
- 1 bag of frozen raspberries
- 1/4 cup of sugar
- 3 tablespoons water
- 1/2 tsp. cornstarch if needed.
Heat all ingredients in pan, simmer for 10 minutes. Let cool and serve either warm or cold over the lemon cake.
Light and refreshing for summer:-) Enjoy!
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