Ingredients
Cake
1-1/2 (150 g) cups all-purpose flour
2 teaspoons (7.5 g) baking powder
1/2 (2.5 g) teaspoon salt
1 cup (245 g) plain yogurt
1 cup (192 g) sugar (granulated)
10 g vanilla sugar
3 extra-large eggs
zest from 2 lemons
1/2 teaspoon (2.5 ml) pure vanilla extract
1/2 cup (118 ml) vegetable oil
Syrup
lemon juice from two lemons minus the 2 tablespoons needed for the glaze
1/3 cups (64 g) sugar (granulated)
Glaze (optional)
1 cup (130 g) powdered sugar
2 tablespoons freshly squeezed lemon juice
Preparation for the cake
Preheat the oven to 350 °F (180 °C). Grease the loaf pan with oil or butter. Line the bottom with parchment paper. Grease and flour the pan on the parchment paper and the sides.
Sift together the flour, baking powder, and salt into one bowl.
In another bowl, whisk together the yogurt, sugar, eggs, lemon zest, and vanilla extract. You don’t need to use the electrical mixer, hand whisk is perfect 🙂
Slowly whisk dry ingredients into 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 an hour, until a toothpick placed in the center of the loaf comes out clean.
Preparation for the syrup
Cook the 1/3 cup lemon juice and 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear.
Set aside until the cake is baked.
Preparation for the glaze
Combine the powdered sugar and lemon juice and mix well until combined.
Serving
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, pick it with the toothpick and pour the syrup over.
Allow it to soak in. Cool it down.
After the cake cools, pour the glaze over (I was too anxious to wait, pressured by those big, yellow, eyes, so the glaze was soaked in as well, ah well… :)
Enjoy!
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