On Jan 22, 6:26*pm, sf > wrote:
> I have Greek yogurt and Meyer lemons; lemon yogurt cake on the brain
> and lots of recipes to choose from. *I'm leaning toward Ina Garten's.
> Do you have a favorite lemon yogurt cake recipe to post? *I want to
> make something that's as light as possible and super lemony. *TIA!
>
> Lemon Yogurt Cake
> 2006, Barefoot Contessa at Home, All Rights Reserved
>
> 1 loaf
>
> Prep Time: * 20 min * * Inactive Prep Time: * 10 min * * * *
> Cook Time: * *50 min * *Level: * *Easy
>
> Ingredients
>
> 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
>
> Directions
>
> 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.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

When I saw your post I imediately thought of Ina's recipe. I've never
made it, but I've never had a recipe of hers that was a flop (and
that's unusual!)

Kris, who wishes she had Meyer lemons....