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.
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.
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!