Saturday, May 11, 2019
Ina Garten's Lemon Loaf Cake
Au-Yun and family love lemon loaf so I wanted to bring a loaf over to the store for Mother's Day.
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoons kosher salt
1 cup plain whole-milk yogurt or sour cream
1 1/3 cups sugar, divided
2 teaspoons grated lemon zest or 2 teaspoons lemon extract
1/2 teaspoons pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees
Grease an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan
Sift flour, baking powder, and salt together into a medium bowl. In a large bowl, whisk the yogurt, 1 cup of the sugar, eggs, lemon zest or extract, and vanilla. Slowly add the dry ingredients into the wet, whisking to combine. Use a rubber spatula to fold the vegetable oil into the batter until it’s fully incorporated. Pour into the prepared pan and bake for about 50 minutes. Remove from oven and let cool.
While the cake is baking, combine the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan over medium heat and cook until the sugar dissolves and the mixture is clear. Set aside.
When the cake is cool drizzle the glaze. I used a large spoon and wanted the top to be covered with the glaze.