August 28, 2013


Yogurt is a good thing for so many reasons. It's delicious (although I can't eat it right now because of a little human named Sam), it's somewhat healthy, it goes on sale often and it ain't hard to find a coupon for it.* I buy it regularly hoping that Jesse will make smoothies, but more often than not I'll find a container of it tucked in the back of the fridge nearing the end of its life. But that no longer matters because now that this recipe is in my life I look forward to the near-death experience of this dairy product.

What I also love about this cake is the lemon flavour. In my opinion there is no wrong time of the year for lemon anything. There is also no wrong time of the day for lemon anything - so if this cake is in the house I can see no reason it should not qualify as breakfast. I mean, there's yogurt in it. That's breakfasty.

Right after Sam was born I made a huge batch of these cakes. I believe there were four cooling on the counter when all was said and done. I sent them home with well wishers so that I didn't have the daunting responsibility of digesting it all. One of the cakes made it's way to our friend and Jesse's hairdresser. She liked it so much that she offered to buy one the next time I made a batch. Rather than a cash sale we went the way of barter. Friends, this cake is good delicious that it might just get you your next haircut for zero cash-money.

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt (I have used raspberry yogurt in the past and it was a nice extra)
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 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 into 1 bowl. In another bowl, whisk together the yogurt, 1 cup 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's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

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 minutes. 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.

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

*Frugal tip: 
To get the best deal on yogurt seek out the larger containers that are on sale. Try to find one that is nearing the end of its shelf life and had a has a in-store discount sticker on it. Then combine with a manufacturer coupon for additional savings. I have scored many tubs of yogurt for free this way. Good luck!