Ina Garten's Lemon Yogurt Cake

Alright...I have a strange obsession with lemons right now.  I made these lemon cookies last week:

The week before that, I made these lemon pops for Meghann's baby shower:

I am in LOVE with the Starbucks lemon cake.  It is ridiculously awesome and I would really like to find a similar recipe.  I found this one on food network by Ina Garten.  I bet this is a little healthier than the Starbucks one because it is made with yogurt!

 The Goods:  

• 1-1/2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1 cup plain yogurt
• 1-1/3 cups sugar, divided
• 3 eggs
• 2 tsp grated lemon zest(2 lemons)
• 1/2 tsp vanilla extract
• 1/2 cup vegetable oil
• 1/3 cups freshly squeezed lemon juice

The Glaze Goods:

• 1 cup powder sugar
• 2 TBSP freshly squeezed lemon juice

Preheat oven to 350 degrees. Grease and flour an 8.5 by 4.5 by 2.5-inch loaf pan.  

Sift together the flour, baking powder, and salt into a bowl. 

 In another bowl, whisk together yogurt, *1 cup sugar, eggs, lemon zest, and vanilla.  

Slowly whisk the dry ingredients into the wet ingredients. 

Now with a rubber spatula fold in the vegetable oil.  Make sure the oil combines completely.  Trust me, it will after a while.  Bake for 45-50 minutes or until a tooth pick come out clean.  

While this is baking combine the remaining 1/3 cup of sugar and 1/3 cup of lemon juice in a small sauce pan.  Cook until the sugar is dissolved.  

When the cake is done, allow it to cool in the pan for 10 minutes.  Now very carefully take the cake out of the pan and place on a cooling rack with a baking sheet below (I like easy clean up...used foil).  

While the cake is still warm pour the lemon/ sugar mixture all over it.  Allow the yummy mixture to soak into the cake and then cool.

To make the glaze, combine powder sugar and lemon juice.  Pour glaze all over the cake. 

Is your mouth watering yet?  Mine is...Enjoy! 

  
Grace, peace, and be sure to enjoy some sweets!

{Leslie}