I can't believe I haven't shared this recipe with you before. This is one of my favorite recipes for a quick and simple delicious cake. Most of the time I have these ingredients on hand, so this shows up in our kitchen quite often. It makes a perfect breakfast/brunch cake for guests or even a simple dessert served with some whipped cream and hot tea. This would be a great recipe for an upcoming Easter Brunch. Enjoy!
The recipe below includes a glaze to pour over top of the cake. I usually do not add the glaze because my family tends to prefer the cake without the sweetness of the glaze. However, if you think you would prefer to add the glaze, by all means...glaze away.
See if you can spy my sous chefs little hands helping me take the photos :)
Lemon Yogurt Cake (Recipe from Barefoot Contessa at Home)
Yields 1 loaf
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ 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)
½ teaspoon pure vanilla extract
½ cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
1. Preheat the oven to 350 degrees. Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.