Lemon and Yogurt Cake

I initially wanted to make an orange pound cake only to find that we're out of oranges... whoops! :)

I made this lemon and yogurt cake instead and believe me, I have no regrets... its SO GOOD and SO LIGHT...

This recipe is an alteration of one I saw on the Food Network's website:
http://www.foodnetwork.com/recipes/ina-garten/lemon-yogurt-cake-recipe/index.html


Ingredients:


1 1/2 cups all-purpose flour

2 tsp baking powder
1 tsp salt
1 cup yogurt
3 eggs
1 1/4 cup of sugar
1 tsp vanilla extract
1/2 cup vegetable oil
1/3 cup freshly lemon juice
The zest from 3 lemons


Here goes... preheat the oven to 350 degrees F. Grease a pan and set it aside.

Next, mix the flour, baking powder and salt in a bowl. In a second bowl, mix 1 cup sugar, the yogurt, eggs, lemon zest and vanilla. Combine the ingredients of the 2 bowls together and add the oil. Whisk everything together, pour the batter into the pan and 50 minutes later you will have a deeelicious cake in the oven waiting for you.


We're not done yet though, one last step (sorry)... While the cake is baking and you are drooling over the yummy smell that is filling up your home, heat 1/3 cup of fresh lemon juice and 1/4 cup of sugar over the stove until all the sugar has dissolved. When your cake is cooked and out of the oven, pour the liquid over the cake. Okay, now I'm really done :)


Enjoy!


Serves 6

NOTE: November 15, 2008

I just made this cake again this afternoon but I made it without the liquid syrup (final step in above recipe) and I liked it even more that way. Just wanted to let you know so you give it a try first without it and only add the syrup if you feel like you want a sharper taste. Its good both ways though :)