Ina Garten's Lemon Loaf Cake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/2 cup Lemon juice, freshly squeezed

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Kosher salt
  • 2 tsp Lemon zest or 2 teaspoons lemon extract
  • 1 cup Powdered sugar
  • 1 1/3 cups Sugar
  • 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1 cup Whole-milk yogurt or sour cream, plain

Found on willowbirdbaking.com

Description

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoons kosher salt
• 1 cup plain whole-milk yogurt or sour cream
• 1 1/3 cups sugar, divided
• 3 eggs
• 2 teaspoons grated lemon zest or 2 teaspoons lemon extract
• 1/2 teaspoons pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup freshly squeezed lemon juice
• 1 cup powdered sugar
• 2 tablespoons freshly squeezed lemon juice

Directions

• Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan (I use Wilton’s Cake Release). Line the bottom with parchment paper and butter and flour the entire pan.
• Sift the flour, baking powder, and salt together into a medium bowl. In a large bowl, whisk together yogurt, 1 cup of the sugar, eggs, lemon zest or extract, and vanilla. Slowly add the dry ingredients into the wet, whisking to combine (I did this in 2-3 additions). Use a rubber spatula to fold the vegetable oil into the batter until it’s fully incorporated. Pour into the prepared pan and bake for about 50 minutes, or until a cake tester stuck in the center of the loaf comes out clean.
• While the cake is baking, combine the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan over medium heat and cook 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 before removing it and placing it on a baking rack over a sheet pan. Use a cake tester, wooden skewer, or toothpick to carefully pierce holes throughout the cake (I used a toothpick so the holes wouldn’t be too obvious, but a skewer might have made deeper holes in the cake, allowing more syrup to get through). While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool completely.
• In a small bowl, combine the powdered sugar and lemon juice, whisking to form a smooth glaze. Pour over the cake. Slice and serve with fresh berries, whipped cream, or ice cream.