This is one of the lightest, most delicious tea-cakes I have ever tried. It’s so moist and lasts for a few days without going stale. There is no butter in it either, so despite the sugar content, you feel a little better about yourself!
1 1/2 cups all-purpose flour (8 oz)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided (10 oz)
4 medium- large eggs
2 teaspoons grated lemon zest (2 lemons)
1 tsp of pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup (4oz) icing sugar
2 tablespoons freshly squeezed lemon juice
1) Preheat the oven to 350F/180 C. Grease an 8 inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
2) 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.
3) With a spatula, fold the vegetable oil into the batter, stirring well, to make sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes- 1 hour, or until a cake tester placed in the center of the loaf comes out clean.
4) 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.
5)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, Poke holes around the cake (only a scattered few-with a skewer) and pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
6) For the glaze, combine the icing’ sugar and lemon juice and pour over the cake (when the cake is cooled)