Last week my son turned 18 months and I had to bake a cake for him.I wanted to try the lemon-yogurt cake and when I googled I found this one from Ina Garten's Barefoot Contessa At Home.I skipped the 3 large eggs and did a few minor changes in the recipe.The end result was yummy,soft and fluffy cake.You could add berries and nuts of your choice to the batter.As it was my first attempt to bake this cake I baked it just plain.
Lemon Yogurt Cake
adapted from Ina Garten's Barefoot Contessa At Home
1 1/2 cups all-purpose flour
2 tsp baking powder
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/4 cup freshly squeezed lemon juice
pinch of salt
Sift together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, 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 25-30 mins or until the toothpick comes out clean when inserted at the center of the cake.
Meanwhile, cook the 1/4 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.