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Tuesday, April 19, 2011

The most delicious, fool proof lemon cake

I cannot take credit for this recipe, but i had to showcase it! It is the most delicious cake i have ever made and tasted! It really is foolproof if you follow the directions. So moist!

The recipe is from Ina Garten of Barefoot Contessa. If you want to find her recipe, you will find many other good ones. I really am not that great of a cook, or baker... cupcakes is pretty much the only thing i can pull off well, but when i love something, i love it, and this i love!

Here are the ingredients:

1 1/2 cups all purpose flour
2 teaspoon baking powder
1/2 teaspoon kosher salt (i have used normal salt before and it works fine)
1 cup plain whole milk yogurt
1 1/3 cups sugar
3 extra large eggs
2 teaspoons grated lemon zest
1/2 teaspoon veg oil
1/3 cup freshly squeezed lemon juice (so im usually one for cutting corners, and i always have lemon juice in the fridge that i buy from the store, but nothing beats fresh lemons for this recipe)

For the glaze
1 cup icing sugar
2 tablespoons freshly squeezed lemon juice

So i remembered to take pictures just after i added dry ingredients to wet ingredients. Writing in pink are my suggestions from making it ALOT!


1.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.

2. Sift together the flour, baking powder, and salt into 1 bowl.

3. 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.

must make sure oil is really well mixed in

4. 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.

5. 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.

6. 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.

7. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

8. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
I pour a certain amount over to begin with and then use a pastry brush to make sure even coverage. I like all the sides to be coated in this lemon icing goodness! 

And here it is!!! The best cake ever!

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