Barefoot Contessa at Home

Ina Garten has created a work of art with this cookbook. Not only does it have stunning food photos, but many of the recipes are simple, yet divine.

One of my favorite recipes in this book is Lemon Yogurt Cake as I am a lemon lover from way back, and this cake satisfies my lemony taste buds as few lemon-based foods ever have.

Lemon Yogurt Cake

1-1/2 Cups all-purpose flour

2 tsp. baking powder

1/2 tsp kosher salt

1 Cup vanilla lowfat  yogurt

1-1/3 Cup sugar, divided

3 extra-large eggs

2 tsp. grated lemon zest (1 large lemon)

1/2 tsp. pure vanilla extract

1/2 Cup vegetable Oil

1/2 Cup freshly squeezed lemon juice (from the lemon)

For the Glaze:

1 Cup confectioners' sugar

2 TBSP freshly squeezed lemon juice

Preheat oven to 350 degrees. Grease 8.5 x 4.25 x 2.5 inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into one bowl. 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 is all incorporated. 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.

Meanwhile, cook the 1/3 lemon juice and the 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 pour the lemon-sugar mixture over the cake (while it is still in the pan) and allow it to soak in. Cool.

For the glaze,  combine the confectioners' sugar and lemon juice and pour over the cake.