Lemon Half Pound Cake

Absolutely fantastic "Lemon Yogurt Cake" from The Barefoot Contessa At Home.

I made a few minor adjustments... and I'd definitely make a few more next time I made it...but overall this is definitely one of my new favorite late spring/ early summer desserts.

Lemon Yogurt Cake

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 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)
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. Grease an 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Line the bottom with parchment paper (wax paper works too!). Grease and flour the pan.

Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk together the yogurt, 1 cup of 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 the 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 cook 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. (I poked lots of little holes in the top of the cake with the cake tester to make sure that the lemon-sugar mixture would soak in)

Let Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

It's really sweet, so small portions are fine. (I'd say one loaf yields 8-10 servings) Also, serves well with fresh blueberries and blueberry sauce and whipped cream.

PS. I'm absolutely ham-handed when it comes to baking.. so If I can do this cake, anyone can.