Every 3rd of the month I bake a cake for my toddler to celebrate his monthly birthday. I wanted to try the lemon-yogurt cake for long and when I googled I ended up with just this one foolproof recipe from Ina Garten's Barefoot Contessa At Home.As I was baking it eggless I skipped the 3 large eggs and did a few minor changes in the recipe.The end result was moist, yummy,soft and fluffy cake.You could add berries and nuts of your choice to the batter.As it was my first attempt to bake this cake I baked it just plain.
Lemon Yogurt Cake
adapted from Ina Garten's Barefoot Contessa At Home
1 1/2 cups all-purpose flour
2 tsp baking powder
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/4 cup freshly squeezed lemon juice
pinch of salt
Preheat the oven to 350 degrees F. Grease the baking pan.
Sift together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, 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 25-30 mins or until the toothpick comes out clean when inserted at the center of the cake.
Meanwhile, cook the 1/4 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.
