Lemon Yogurt Pound Cake

cake

• 1

  preheat the oven to 350.

• 2

  grease and flour an 8 1/2x4 1/4x2 1/2 inch loaf pan. line the bottom with parchment paper.

• 3

  sift together the flour, baking powder, and salt into one bowl. in another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla.

• 4

  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.

• 5

  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.

glaze

• 1

  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.

• 2

  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.