The texture is unique - not really like a pound cake, but rather its almost like a moist sponge cake. Very yummy!
This recipe also has room for customization - you could make it into mini loaves, or make it lime flavored. Use your imagination and enjoy!Yogurt Lemon Loaf
Adapted from Ina Garten
Makes 1 loaf
1 1/2 cups all purpose flour (or 7.5 oz Soft White wheat flour)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup plain whole-milk yogurt (or kefir)
1 cup sugar (or honey sucanat)
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup oil
1/4 cup freshly squeezed lemon juice
For lemon syrup:
1/3 cup freshly squeezed lemon juice
1/3 cup sugar (or honey sucanat)
For the glaze:
1 cup confectioner's sugar
2 tablespoons freshly squeezed lemon juice
Preheat your oven to 350º. Grease a 9 x 5 or 8 1/2 x 4 1/4 inch loaf pan. Line bottom with parchment, and grease/flour loaf pan.
In a bowl sift together flour, baking powder, and salt. In a separate bowl whisk together yogurt, 1 cup of sugar, eggs, lemon zest, and vanilla. Whisk dry ingredients into wet ingredients. Fold in oil. Stir until batter is smooth. Pour into pan. Bake until cake tester inserted in center comes out clean, about 50 minutes.
While loaf is baking, make syrup. Cook lemon juice and sugar until sugar is dissolved and mixture is clear. Set aside
When the cake is finished baking, allow to cool for 10 minutes in the pan. Then place loaf on a cooling rack over a cookie sheet. Pour lemon syrup over warm loaf, allowing cake to absorb the sauce. (I poured the syrup over the loaf while it was still in the pan and allowed it to soak for a few minutes before moving the loaf to the cooling rack where I then poured the excess syrup over the top and sides of the loaf). Allow to fully cool.
Once the loaf is cool, combine glaze ingredients. Cover cake with glaze. Slice and enjoy!