Barefoot Contessa At Home strikes again. I’m pretty sure everyone who owns one of Ina Garten’s books has made this at some point, but I can’t believe I hadn’t posted it yet! In my opinion, with the glaze only, it’s a ‘loaf’, but with the glaze and icing, it’s absolutely a cake. Either way it’s marvelous – and way too easy to whip up – enjoy!
Lemon Yogurt Loaf
1 1/2 c. flour AND 2 t. baking powder AND 1/2 t. salt
1 c. plain, full-fat yogurt
1 c. sugar
2 t. lemon zest (2 lemons)
1/2 t. vanilla
1/2 c. canola oil
Glaze – 1/3 c. EACH sugar AND freshly squeezed lemon juice
Icing – 1 c. icing sugar AND 2 T. freshly squeezed lemon juice
Preheat the oven to 350, grease a 9 x 5 loaf pan, line the bottom with parchment and grease the parchment. In a small bowl, whisk together the flour, baking powder and salt and set it aside, and in a medium bowl, whisk together the yogurt, sugar, eggs, zest and vanilla.
Slowly whisk the dry ingredients into the wet, and then using a spatula, fold in the oil and continue to do so until it’s well combined. Scrape the batter into your prepared pan and bake for 40 to 45 minutes until the middle bounces back to a light touch and a toothpick comes out of the middle clean. Allow the loaf to cool in the pan for about 10 minutes, and while you’re waiting, put the 2 glaze ingredients into a small pot and cook and stir on medium heat until the sugar dissolves completely. Place a rack over a baking sheet, tip the loaf out onto the rack, and slowly and carefully drizzle the glaze over the warm loaf giving it time to soak in – allow the loaf to cool completely.
If you’re up for the icing, whisk together the icing sugar and lemon juice and pour it evenly over the loaf – no one will complain!
- Category: Loaves, Lemon