Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 1/3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla flavoring
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed fresh lemon juice
- For that glaze:
- 1 cup confectioners' sugar
- two tablespoons freshly squeezed fresh lemon juice
Directions
Preheat the oven to 350 levels F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the underside with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt. 1 cup sugar, the eggs, lemon zest. and vanilla. Gradually whisk the dry ingredients in to the wet ingredients. Having a rubber spatula. fold the vegetable oil in to the batter, ensuring it's all regulated incorporated. Pour the batter in to the prepared pan and bake for around 50 minutes, or until a cake tester placed in the heart of the loaf arrives clean.
Meanwhile, prepare the firOr3 cup fresh lemon juice and remaining 1/3 cup sugar in a tiny pan before the sugar dissolves and also the mixture is obvious. Put aside.
Once the cake is completed, let it awesome within the pan for ten minutes. Carefully put on a baking rack on the sheet pan. As the cake continues to be warm, pour the lemon-sugar mixture within the cake and let it absorb. Awesome.
For that glaze, combine the confectioners' sugar and fresh lemon juice and pour within the cake.