I am so totally for any desserts which has lemon in it ... all that citrus makes me feel less guilty if I have more than one! If you have not tried this recipe as yet, I so encourage you to do so. It cannot be any easier - two bowls and you are done - forgot about even taking out your handmixer.
Lemon Yogurt Cake
Recipe Adapted from "Barefoot Contessa at Home"
Yields One Loaf
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup low-fat plain whole-milk yogurt
3/4 cup + 1/3 cups sugar, separated
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 freshly squeezed lemon juice
1) 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.
2) Sift together the flour, baking powder, and salt into 1 bowl.
3) In another bowl, whisk together the yogurt, 3/4 cup sugar, the eggs, lemon zest, vegetable oil and vanilla.
4) Slowly whisk the dry ingredients into the wet ingredients. Make sure all ingredients are incorporated - however do not over-mix.
5) Pour the batter into the prepared pan and bake for about 40 - 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
6) 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.
7) 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.
8) For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.