Lemon Yogurt Cake

This is the first time I've made this cake.  I've been craving lemony things the last few days so wanted to try some new lemon desserts.  I wanted something similar to a pound cake but without all the butter and figured with yogurt this would be a better option. It was awesome though I would do things a bit different next time.  I jumped the gun totally and didn't allow the cake to cool before trying to cut it.  What, I was hungry!  So not only did it fall apart but that ruined basically all pictures I could take of it too.  Once I allowed it to cool though the rest of it cut nicely.  So I'd suggest to wait until this cake cools completely before digging in. Plus I ran out of parchment paper so I just greased my pan.  The bottom stuck and ripped parts off.  Next time, I'd make sure I had the parchment down to prevent that since this is quite a sticky cake.  The glaze didn't get into the cake enough either so I'd use a skewer and put some holes all throughout the top next time before pouring the glaze over.  I used canola oil instead of vegetable oil just because canola oil is a healthier oil for you.  I had low-fat plain yogurt on hand so that is what I used, but you can certainly use whole milk yogurt if you rather.  All in all, really tasty.

Lemon Yogurt Cake

1 1/2 c. flour

2 tsp. baking powder

1/2 tsp. salt

1 c. plain yogurt 

1 c. sugar 

3 large eggs

1 tbsp. lemon zest (3-4 lemons)

1/2 tsp. vanilla extract

1/2 c. canola oil

Simple Syrup:

1/3 c. sugar

1/3 c. lemon juice

Glaze:

1 c. powdered sugar

2 tbsp. lemon juice

Preheat the oven to 350 degrees.  Grease a loaf pan and line the bottom with parchment paper.  Then make sure to grease and flour the parchment paper and rest of the pan.  Sift together the flour, baking powder and salt into a bowl.  In another bowl, whisk together the yogurt, 1 c. of sugar, eggs, lemon zest, vanilla and oil.  Slowly whisk the dry ingredients into the wet.  Pour the batter in the loaf pan and bake 50-60 minutes or until a knife is inserted and comes out clean (sharp knife or skewer not a butter knife).  Set the cake aside to start to cool while making the simple syrup consisting of 1/3 c. of lemon juice and 1/3 c. of sugar.  Heat on medium heat until the sugar is dissolved and the syrup starts to look more clear.  Take the cake out of the loaf pan and place on a serving platter or cooling rack and use a skewer to poke holes in it so the syrup will penetrate more of the cake.  Don't poke through the cake, just into it. Then pour over the syrup.  Do this 10-20 minutes after the cake comes out of the oven, when it is still warm but not too hot.   Once cooled completely pour the glaze over the cake.  Just combine the powdered sugar and 2 tbsp. of lemon juice and pour.  

Enjoy!  

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