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Lemon Yogurt Cake=Similar to Starbucks




Source of Recipe


BBR


Recipe Introduction


Posted by: dangit


List of Ingredients




For the cake:

1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra-large eggs
2 teaspoons grated lemon zest (I put in about 3 tsp)
1/2 teaspoon pure vanilla extract
1/4 teaspoon lemon extract
1/2 cup vegetable oil

For the soaking liquid:

1/3 cup freshly squeezed lemon juice
1/3 cup sugar
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice


Recipe



Preheat the oven to 350 F. Butter an 8-1/2-inch by 4-1/2-inch loaf pan. Line the bottom with baking parchment and butter the entire pan again. Dust lightly with flour.
In a medium bowl, sift together the flour, baking powder and salt. In a larger bowl, whisk together the yogurt, 1 cup of the sugar, the eggs, lemon zest and vanilla (and optional lemon extract). Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, mixing until well incorporated. Pour into the prepared pan and bake for 50 minutes, or until a cake tester placed in the center comes out clean.
When the cake is done, allow it to cool in the pan for 10 minutes. While it is cooling, make the soaking liquid: Cook the lemon juice and sugar in a small pan until the sugar dissolves and the mixture is clear.
After 10 minutes, remove the cake from the pan, and carefully place on a baking rack set over a cookie sheet. While the cake is still warm, pour the soaking liquid very slowly over the cake, allowing it to be absorbed. (I didn’t remove the cake from the pan - I poked some holes into the cake using a toothpick. I think not removing the cake from the pan makes for less mess!!). Allow the cake to cool.
Make the glaze: Combine the confectioners’ sugar and lemon juice and stir together until very smooth. Pour over the cooled cake.