So this picture is pretty funny because 1. it was taken with my new camera lens and 2. that leaf on the top is something I found in my craft bag, made of some kind of felt. This is what happens when your up at midnight having a food photo shoot. Not bad huh? The cake is real and The recipe is from my hero Ina garten(Barefoot Contessa...if I needed to say it). Super moist & even better next day.
1 1/2 cups organic all-purpose flour
2 teaspoons organic baking powder
1/2 teaspoon kosher salt
1 cup plain organic whole-milk yogurt
1 1/3 cups unbleached sugar, divided
3 free range eggs
2 teaspoons grated lemon zest (2 organic lemons)
1/2 teaspoon pure organic vanilla extract
1/2 cup vegetable oil (i could not find organic;(
1/3 cup freshly squeezed lemon juice
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease and flour an 8 by 4 inch loaf pan.
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, oil, lemon zest, and vanilla. In your mixer slowly mix the dry ingredients into the wet.
Pour the batter into the prepared pan and bake for about 50 minutes, or until toothpick or kabob skewer..lol. Comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set that gem aside.
When the cake is done, allow it to cool in the pan for 10 minutes or if your like me 5 minutes and cut edges with knife to release from sides of pan and pop onto cake plate covered in wax paper to catch the mess of glaze . While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool. Then remove wax paper for a yummy & light cake.
My mommy is coming over tomorrow for cake and coffee, hope she approves!