A trip to the hospital this weekend! Our baby ( yes I know she is 31 years old, but she will always be my baby) had emergency surgery to remove her gallbladder. She is recovering well after a second ( post op) trip to the ER for dehydration.Why am I so tired? Yes it was a very stressful weekend, filled with worry and watching our beautiful grandchildren. She had the surgery….But I feel like I got hit by the 5 pm bus … She is a trooper however! Can you believe she updated her facebook yesterday from her bed of pain! That’s my girl! I’m sorry I haven’t made it to the blog hop linkers yet, I will try and visit you all this week before the new hop.Okay on to today’s recipe.
What You Need
1 1/2 Cups flour ( plus a little for dusting the pan)
2 tsp Baking powder
1/2 tsp Salt
1 Cup plain yogurt
1 1/3 Cups sugar
3 Large eggs
4 Lemons ( Meyer lemons are great but any lemon is fine)
1/2 tsp vanilla extract
1/2 Cup vegetable oil
1/3 Cup lemon juice
1 Cup powdered sugar
2 Tbsp lemon juice
Nonstick cooking spray
2 Large mixing bowls
Lemon zester or grater
Loaf pan (8 1/2 by 4 1/4 by 2 ½ works best)
For The Icing-3/4 Cup powder sugar, 1/4 cup butter (softened), 2 Tbsp fresh lemon juice , 1 tsp lemon zest , 3 Tbsp milk, bowl, electric mixer
Before you start : Create 2 tsp Lemon zest ( yellow part of lemon only) using your lemon zester and set aside, then squeeze the lemons to create your juice ( 1/3 cup). Preheat oven to 350 ° and spray the loaf pan and line the bottom with parchment paper. Spray the parchment paper, and then lightly dust the inside of the pan with flour (bottom and sides)
Lets Make It! In a large bowl sift together the flour, baking powder, and salt. In the other bowl whisk together the yogurt, 1 cup of the sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Add the vegetable oil into the batter (make sure it is all combined well). Pour the batter into the loaf pan and bake for about 45-60 minutes or until a toothpick (or cake tester) placed in the center of the loaf comes out clean. About 40 minutes into the baking. Pour lemon juice and 1/3 cup sugar into the small saucepan and cook over medium low heat until the sugar dissolves and the mixture is clear. Then set aside. When the cake is done, let it cool in the pan for about 15 minutes. Carefully place on a cooling rack over a sheet pan ( to catch the drips). While the cake is still warm, poke it with toothpicks in several places and pour the sugar mixture over the cake and allow it to soak in. Let cool for about 1 hour. When cooled prepare the icing in a large mixing bowl by beating the sugar, butter, lemon juice and lemon zest on medium high speed ( using an electric mixer) until smooth. Beat in the milk, and increase speed and continue to beat until smooth ( add more milk if needed until it reaches the consistency you prefer), then drizzle over the top of the cake.
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