Lemon Yogurt Pound Cake

  
As always, pound cakes are a favorite in our house. Today, I tried the Lemon Yogurt Pound Cake from the Barefoot Contessa at Home cookbook. As with all of her recipes it came out great. Never have I had a recipe of hers fail. These are great cookbooks.

  This is different in that there is no butter in the recipe. Yogurt and salad oil take the place of the butter and it is moist and tender. Dense the way a pound cake should be and the lemon adds great flavor to it. 

  No need to get the mixer out for this cake. It is simple to stir together and using a wire whip worked well.
Lemon Yogurt Pound Cake
1 ½ cups all purpose flour

2 teaspoons baking powder

½ teaspoon kosher salt (I used plain salt)
1 cup plain yogurt

1 ⅓ cups sugar (divided)

3 extra large eggs (I used regular size as that is what I had)

2 teaspoons grated lemon zest

½ teaspoon vanilla extract

½ cup vegetable oil

⅓ cup fresh lemon juice

 For The Glaze

1 cup confectioners sugar

2 tablespoons lemon juice

  Preheat oven to 350°. Grease and flour a 8 ½ x 4 ¼ x 2 ½ inch loaf pan. Line the bottom with parchment paper and grease and flour the paper. (my pan is no stick so I did not use the parchment paper).

  Sift together the flour, baking powder, and salt into one bowl. In another bowl whisk together the yogurt, 1 cup of the 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 all incorporated. Pour the batter into the pan and bake for about 50 minutes or until cake tester placed in the center comes out clean.

  While cake is baking cook the ⅓ cup of lemon juice and the remaining ⅓ cup of sugar together until mixture is clear. Set aside.

  Cool cake 10 minutes and turn out of pan. Slowly pour lemon juice and sugar over cake letting it soak in. This will take a few minutes. 

  Let cake cool and then glaze with the 1 cup of confectioner sugar and 2 tablespoons of lemon juice.