If you read any number of food blogs at all, chances are good you have seen some version of this cake before.  I have seen it popping up in blog after blog, getting great reviews all around.  Last weekend we were having dinner at my dad’s house and I wanted to whip up something for dessert.  This is not such a simple task in my dad’s kitchen however, since to say that it is unequipped would be a major understatement.  Whenever I attempt to bake something there, I know it will have to be something very simple and basic, which is what led me to this cake.  (I did still have to purchase a loaf pan and a citrus zester to complete this recipe!)  Normally I tend to shy away from loaf cakes because they are so no-frills, and well, I tend to really like the frills.  But this is a delicious lemon loaf cake that comes together in a snap and goes over very well.  This was almost entirely gone in a few hours, with my brothers and their friends passing through.  A few fresh summer berries are the perfect accompaniment to this moist and tender cake.  I would definitely make this again when in need of a quick and simple dessert.

Lemon Yogurt Cake
1 1/2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 large eggs
2 tsp. grated lemon zest
1/2 tsp. vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice 

For the glaze:
1 cup confectioners’ sugar
2 tbsp. freshly squeezed lemon juice 

Preheat the oven to 350 degrees F.  Grease and flour a metal loaf pan.

In a small mixing bowl, sift together the flour, baking powder, and salt.  In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla extract.  Whisk in the dry ingredients.  Add the vegetable oil to the bowl and fold in to the batter with a rubber spatula until completely incorporated.  Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  

Meanwhile, combine the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small saucepan.  Cook over medium heat 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 syrup over the cake and allow it to soak in.  Cool.  

For the glaze, whisk together the confectioners’ sugar and lemon juice.  Drizzle over the cake.  Garnish the finished cake with fresh berries, if desired. 

Source: Ina Garten via Food Network