With the dreary days drawing in, I turned to an old favourite from Ina Garten. This moist, zesty lemon loaf fits well in the Tea Time Treats challenge for January hosted by Karen at Lavender and Lovage and Kate at What Kate Baked. Give it a try if you need a pick-up; it always does the trick.
It goes wonderfully with a cup of tea or cold milk.
Another idea is to use food colouring in the glaze… to make pink and blue drizzled cakes for baby showers or parties. Play around if you have any reasons to do so.
Recipe for Lemon Yoghurt Loaf
from Ina Garten’s cookbook, Barefoot Contessa at Home
My changes or additions in italics.
Prep Time: 20 min
Inactive Prep Time: 10 min
- Cook Time: 50 min
- Level: Easy
- Serves: 1 loaf
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt (I used low-fat and have not had a problem.)
- 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
- 1 cup blueberries
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.
Serve with blueberries (or strawberries) if you fancy.