Adapted from Barefoot Contessa
-1 1/2 cups all-purpose flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1 cup vanilla non-fat yogurt
-1 1/3 cups granulated sugar, divided
-3 large eggs
-2 teaspoons grated lemon zest (2 lemons)
-1/2 teaspoon pure vanilla extract
-1/2 cup vegetable oil
-1/3 cup freshly squeezed lemon juice
-1/4 teaspoon cardamom
1.) Preheat the oven to 350 degrees F. Grease and flour a 9 x 5 loaf pan.
2.) In a medium bowl, whisk together the flour, baking powder, and salt. In a separate, large bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.
3.) With a rubber spatula or spoon, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a toothpick placed in the center of the loaf comes out clean.
4.) Meanwhile, cook the 1/3 cup lemon juice, remaining 1/3 cup sugar, and cardamom in a small pan until the sugar dissolves and the mixture is mostly clear (besides the cardamom specks). Set aside.
5.) 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-cardamom mixture over the cake and allow it to soak in. Cool.
*Can't eat the whole loaf within 5-6 days? Freeze the leftovers!
Super moist, super lemon-y (don't use the fake stuff!), with just a hint of the aromatic cardamom. Alongside a cup of coffee (or tea)? Fall morning heaven.
What are your favorite uses for leftover yogurt?