Lemon cake


I found this recipe here and loved it

Recipe – 10 servings
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp Kosher salt
1 cup plain whole milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 tsp grated lemon zest (1 large or 2 small lemons)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly-squeezed lemon juice

For the cake:
Preheat the oven to 350 degrees. Grease an 8 1/2 X 2 1/2 inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt in 1 bowl.

In another bowl, whisk together the yogurt, 1 cup of the sugar, the eggs, lemon zest, and vanilla.

Slow whisk the dry ingredients into the wet ingredients.

With a rubber spatula, fold the vegetable oil completely into the batter. It’s important to make sure all the oil is incorporated. Pour the batter into the prepared pan and bake for 50 minutes.

For the syrup:
Cook the 1/3 cup of lemon juice and the remaining 1/3 cup of 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. Unmold it and carefully place it on a baking rack set over a sheet pan. While the cake is still warm, brush it all over with the lemon syrup. Allow the cake to cool as the syrup soaks through it.

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