This weekend I wanted to share a recipe with you that I absolutely love. I am a big fan of Food Network. One of my favorite chefs is Ina Garten. Every time I learn from her, I do feel like a professional chef at dishes I make. I love baking because when I am the process of mixing the ingredients together I feel really relaxed. baking makes me happy and improves my mood! So for today’s recipe I have Lemon Yogurt cake. I usually leave out the glaze part with the confectioners sugar and lemon juice as I dont feel its needed but I do pour the lemon sauce. Yes, I have done it both ways. It does taste really good with the glaze too but i just save calories cutting that glaze out. yet of course if I am taking to some to family or friends i do add the glaze to make it look yummy.
While this recipe is for lemon, this weekend I decided to used oranges instead and it turned out amazing too. Of course my oranges come from my dad’s orange tree so since I had plenty of it, i decided to try it out. The photo I have here is my Orange Yogurt cake I made this weekend. Enjoy the recipe!
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 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
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.
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. 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 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 warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.