Lemon Lime Yogurt Cake Food

LEMON LIME YOGURT CAKE

Steps:

• Preheat the oven to 350°F. Spray an 8" round pan or a small tube pan with nonstick baking spray with flour. I have several pans that I like to use for this cake that look like decorative bundt pans only shorter. A bundt pan would probably work as well.
• In the bowl of a stand mixer, combine lemon and lime zest and sugar. Rub the sugar and zest together with your fingers until the sugar becomes really fragrant. Add yogurt and eggs, and beat until combined. In a small bowl, combine flour, baking powder, and salt. Add dry ingredients to the mixer and beat until combined. Add oil and mix until the batter is smooth. Pour batter into the prepared pan, and bake 35-40 minutes until a toothpick poked into the middle of the cake comes out clean.
• Let the cake cool in the pan for 10 minutes before turning it out onto a cooling rack. Glaze when completely cooled.
• To make the glaze, combine powdered sugar and citrus juice in a small bowl and whisk until smooth. Pour over cooled cake and allow glaze to set before slicing and serving. I usually only do one layer of glaze, but decided to get crazy this time and do two layers. The first layer is thinner and soaks into the cake quite a bit. The second layer of glaze is quite a bit thicker, and holds its shape and opacity more on the cake. Feel free to do both glazes or just one. You really can't go wrong either way!

LEMON YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
• Sift together the flour, baking powder, and salt into 1 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's 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 cup lemon juice and 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 place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
• For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.