I love the UK method of doing most baking recipes by weight as you can just add ingredients straight into the bowl without dirtying loads of measuring cups and whatnot.
A requested a yogurt cake, he has fond memories of this one, but as soon as I saw the Barefoot Contessa had a recipe I had to try that one out.
So here we go:
Ina Garten's Lemon Yogurt Cake in One Bowl
Adapted from Food Network
Makes one loaf sized cake
210g all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
245g plain whole-milk yogurt
225g sugar for cake, plus 1/3 cup sugar for syrup
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
75g vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze (optional):
1 cup confectioners' (or icing) sugar
2 tablespoons freshly squeezed lemon juice
Preheat oven to 350F / 180C. Grease a loaf tin. You can line with parchment paper if you like, but I use a silicone tin so never bother with that step.
Combine yogurt, 225g sugar, eggs, lemon zest and vanilla extract in a bowl and whisk well until smooth. Add flour, baking powder and salt and whisk well to combine until smooth. Fold in vegetable oil until combined.
Pour batter into loaf tin and bake for 50 minutes, or until cake tester comes out clean.
Meanwhile, make the lemon syrup - combine 1/3 cup sugar and 1/3 cup lemon juice in a small pan (that was roughly 2 lemons worth of juice, which works well with the number needed for zesting). Heat and stir until sugar is completely dissolved.
Let cake cool for about 10 minutes, but while it is still warm, poke some holes in the cake with a tester or skewer, pour the lemon syrup over the cake and let it soak in. Cool completely.
For the glaze, which is optional, combine icing sugar and lemon juice, then drizzle over the cake.