One Man’s Trash is another Man’s Junk

So, our garage sale this weekend was kind of a bust.  Apparently our trash isn’t treasure to anyone. Just junk.

But I made Ina’s delicious Lemon Yogurt Pound Cake to sell to potential customers.  It didn’t really sell either — I should have been giving away free samples, though.  That surely would have helped move the product.  This cake rocks!  The Omnivore squealed *ahem*Omnivores don’t squeal, they growl, in delight when he took the first bite.  Yes.  It is that good.

If you don’t have a fresh lemon to use, don’t make this cake.  Seriously.  That stuff in the jar isn’t going to cut it.  And yes, lemon zest is necessary.

Lemon Yogurt Pound Cake (stumbled upon here, reposted with no adaptations from FN)

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 1/3 cups sugar, divided
• 3 extra-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

Glaze:

• 1 cup confectioners’ sugar
• 2 tablespoons freshly squeezed lemon juice

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.