Lemon Yogurt Drizzle Cake

This is another recipe which I have made so many times and it always turns out perfectly. It has been taken from Ina Garten’s Cookbook – Barefoot Contessa At Home.  I have long been a fan of Ina’s cooking and so enjoy her laid-back style.

I usually make 2 cakes at a time – one to enjoy now and one for the freezer (I actually find that it tastes better after being defrosted from frozen rather than freshly baked!!) It is quite a moist cake due to the addition of the yogurt and the oil so the texture will be different to Lemon Drizzle Cakes made with butter.

The recipe below is for ONE cake but just double it if you decide to make two.  It has been taken from an American Cookbook hence the measurements are in US Cups

(Recipe Credit – Ina Garten)

Ingredients:

1½ Cups Plain Flour

2 teasp Baking Powder

½ teasp Salt

1 Cup Plain Yogurt (I use Greek Style)

1 Cup Caster Sugar

3 Eggs

Zest and Juice from 2 Lemons

½ teasp Vanilla Extract

½ Cup Vegetable Oil (Sunflower Oil also works perfectly)

Drizzle & Icing:

1 Cup Icing Sugar

2 tablsp Freshly Squeezed Lemon Juice

1/3 Cup Caster Sugar

Method:

1. Preheat the oven to 180°C, (Fan 160°C), 350°F, Gas mark 4
2. Grease and flour a 2lb Loaf tin and line the bottom with greaseproof paper
3. Sift the flour, baking powder and salt into a bowl.
4. In another bowl, whisk together the yogurt, sugar, eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients.  With a rubber spatula, fold in the oil to the mixture making sure it is all incorporated.  Pour the cake batter into the prepared tin and bake for about 50 minutes or until a cake tester or skewer placed in the centre of the loaf comes out clean.
5. Meanwhile, cook 1/3 cup lemon juice and 1/3 cup of caster sugar in a small pan until the sugar dissolves and the mixture is clear (I usually do this in the microwave using a plastic bowl). Set aside
6. When the cake is done, allow it to cool in the tin for 10 minutes.  While it is still warm and in the tin, pour the lemon-sugar mixture over the cake and allow it to soak in.  Leave to cool completely.
7. Finally, for the glaze, combine the icing sugar and lemon juice.  Remove the cake from the tin and place on a wire rack.  Pour over the glaze.
8. Allow to set and then enjoy with a cuppa