Ok, here is something you blog stalkers (all 1 of you) may not know about me.
I HATE lemons.
Well, correction, about 86 (currently) pounds ago I hated lemons. At some point during my weight loss I began to not hate, but simply dislike anything lemon flavored... and now I not only can tolerant lemon, but LOVE it! (Well, except in my glass of water... That shit is NEVER acceptable.)
One of my Christmas presents was one of Ina's cookbooks... as I flipped through it marking essentially EVERY recipe, I decided that the Lemon Yogurt Cake was a must try because 1) it seemed relatively heathy as cakes go and 2) because I wanted to prove my Lemon-lust was for real to PB (who is still hesitant when I say I want to eat anything with lemons in it.)
So this weekend I decided to go for it... and oh. LAWDY is it absolutely DIVINE!
Here is the recipe. Make it IMMEDIATELY and then leave me a comment with a picture/review!
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt *I USED 0% TOTAL FAGE & IT WORKED PERFECTLY*
- 1 1/3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
For the glaze:
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
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. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. 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.
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.
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, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
Also, If you don't follow me on Twitter, I got my hair cut about a week and a half ago at the HARIs Salon on King's Road in Chelsea. Not only was it the best haircut I've ever had, it was HANDS DOWN the best blow-out I've ever had. I had legit Kate Middy hair.
But it top it ALL off, it has lasted FOR OVER A WEEK! This was taken Sunday morning after I cooked breakfast. A full week after I originally had it cut/blown out.
I swear. I wish I was rich so I could go get a blow out every week!
HARIs Salon + Bumble & Bumble's hair powder = long lasting perfect hair.
OK. Now stop futzing on my blog and the internets and GO MAKE THAT CAKE.