Lemon Yogurt Cake

Saturday, September 07, 2013

Once upon a shelf on a fridge there were 2 containers of yogurt just waiting for something special to happen. It was almost on its 'best before' date when noticed by a savior, we'll call her SuperMom. She searched high and low on the wireless land for a special kind of potion that would bring out the best in the 2 containers of hapless yogurt.

She chanced upon a recipe that paired the sweet and tangy yogurt with the fresh citrusy zing of the lemons and lo and behold, a magical loaf appeared that was so beautiful, so delightful, and immediately devoured by the little children, much to the delight of the baker.

3 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
2 cups plain whole-milk yogurt
1-3/4 cups sugar
7 large eggs
2 tbsp grated lemon zest (about 4 lemons)
1 tsp pure vanilla extract
1 cup vegetable oil

1/2 cup sugar
1 cup freshly squeezed lemon juice
2 tbsp limoncello (optional)

For the glaze:
1-1/2 cups icing sugar
4 tbsp freshly squeezed lemon juice

1. Preheat the oven to 350 degrees F.
2. Grease 2 loaf pans ( 8-1/2 x 4-1/4 x 2-1/2-inch). Line the bottom and 2 opposite sides with parchment paper so as to make a sling to remove the loaf easier, then lightly grease the paper.

3. Sift together the flour, baking powder, and salt into a small bowl.
4.  In a large bowl, whisk together the yogurt, sugar, the eggs, lemon zest, and vanilla.

5. Slowly whisk the dry ingredients into the wet ingredients.
6. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
7. 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.

8. For the syrup, cook the lemon juice and sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. When cooled, add the limoncello.

9. When the cake is done, cool in the pan for 10 minutes.
10. With a skewer or a toothpick, poke holes on the cake and pour the lemon-sugar mixture over the cake and allow it to soak in. Cool a further 20 minutes.

11. Remove the loaf using the sling.. easier, huh? And allow to cool completely.
12. For the glaze, combine the confectioners' sugar and lemon juice, whisking till smooth and spoon over the (totally cooled) cake.

And they kept this potion forever in their archives for another fine day when yogurts lay a waiting.

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