Lemon Vanilla Yogurt Cake Food

LEMON YOGURT CAKE

Steps:

• Arrange oven rack, preheat the oven, prepare Bundt pan: Arrange a rack in the middle of the oven. Preheat the oven to 350°F. Generously coat a 12-cup Bundt pan with olive oil. Dust with 2 tablespoons of the flour and tap out any excess; set aside.
• Mix sugar and lemon zest together: Place the sugar and lemon zest in a large bowl and rub together with your fingertips until the sugar is moist and the mixture is fragrant, about 30 seconds.
• Add wet ingredients to the sugar: Crack the eggs into the bowl with the sugar and lemon zest and whisk vigorously until pale yellow and frothy, about 1 minute. Whisk in the yogurt, olive oil, and vanilla extract.
• Add the dry ingredients: To the bowl with the wet ingredients, whisk in the baking powder and kosher salt. Add the flour and stir with a rubber spatula until just combined and all the flour is incorporated. (A few small lumps in the batter are fine, be sure to not overmix.)
• Transfer to prepared pan and bake: Transfer the batter to the prepared pan and use a spatula to spread it out evenly. Bake until the cake is lightly browned and a cake tester inserted into the center comes out clean with just a few crumbs, about 45 minutes.
• Cool the cake and release from Bundt pan: Cool on a wire rack for 15 minutes. Carefully flip it out of the pan onto a wire rack. Cool completely before glazing.
• Make the glaze, drizzle and serve: Whisk together the powdered sugar and lemon juice in a medium bowl until smooth. Drizzle the glaze over the cooled cake and sprinkle the top with lemon zest, if desired. Let stand for at least 10 minutes to allow the glaze to set before slicing and serving.

MAKEOVER LEMON POUND CAKE

Steps:

• Preheat oven to 350°. Coat a 9x5-in. loaf pan with cooking spray., In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in oil, lemon juice, zest, vanilla and, if desired, poppy seeds. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined., Transfer to prepared pan. Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. If desired, top with candied lemon slices.