A Good Lemon Yogurt Cakes

It's Good Recipe from Food Network

Materials:

1 cup plain whole-milk yogurt1

2 tsp baking powder

1/2 tsp kosher salt

1 1/3 cups sugar, divided

1/2 cups all-purpose flour

1/2 cup vegetable oil

2 tsp grated lemon zest (2 lemons)

1/3 cup freshly squeezed lemon juice

1/2 tsp pure vanilla extract

3 extra-large eggs

For the glaze:

2 tbsp freshly squeezed lemon juice

1 cup confectioners' sugar

Preparation:

First, Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch (10 cm x 20 cm) loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

After, Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar (170g) , 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 min, or until a cake tester placed in the center of the loaf comes out clean.

Then, 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 min. 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.

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

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