I’ve been watching so much Barefoot Contessa recently that I found myself spending a lot more time in the kitchen. She made a lemon yoghurt cake the other day and it turned out to be so easy and the cake wonderfully moist and lemony.
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt
1 1/2 cups sugar, divided
3 extra-large eggs
3 teaspoons grated lemon zest (about 3 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/2 cup freshly squeezed lemon juice
For the syrup:
Same amount of sugar as lemon juice. I use 1/3 of a cup of each.
Preheat the oven to 160° Celsius. Grease and flour a loaf pan. Line the bottom with parchment paper.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, 2/3 of the 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 (1/3 cup) sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, take it out of the oven and poke it all over with either a wooden skewer or a spaghetti noodle.
Poor the the lemon syrup over the cake and allow it to soak in. Let it cool in the tin. Take it out and prepare the icing.