This lemon yogurt cake is the perfect summer dessert and even tastes better on the second (and third) day after baking.  It’s so easy to make, you don’t even need an electric mixer!  Try it with a side of fresh berries or a scoop of vanilla ice cream.

For those interested in making a healthier version of this, you can use fat-free yogurt and a sugar substitute – add about 10 minutes to your baking time.

Makes 1 loaf

Ingredients

• 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

For the Glaze

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

Directions

Preheat the oven to 350° F.  Line the bottom of a standard-sized loaf pan with parchment paper – grease and flour the pan.

In a bowl, sift together the flour, baking powder and salt. In a separate 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 – until a cake tester placed in the center of the loaf comes out clean.

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 the cake.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Original recipe found here

Regular readers of this blog know that I’m posting several appetizers throughout the month of January.  Many of these snacks have been dips including Creamy Artichoke and Cannellini Bean and Roasted Red Pepper.  These appetizers have been great examples of healthier options to your traditional snack food (be sure to try them with veggies!).  Thanks for the great feedback on those posts and let me know how your variations turned out.

My final dip posting of the month is Mint Cucumber and Yogurt Dip.  This refreshing dip is based on a classic Greek tzatziki and makes a perfect light, informal appetizer.  I like this with pita bread or chips for scooping.

Ingredients

• 1/2 large cucumber
• 1 cup Greek yogurt
• 1 garlic clove, mashed
• 2 tablespoons chopped fresh mint
• salt

Directions

Peel the cucumber, cut it in half lengthwise and scrape out the seeds.  Grate the cucumber and place it in a sieve – press out as much liquid as possible.

Place the cucumber in a bowl and mix in the yogurt, garlic and mint.  Season to taste with salt.  Transfer to a serving bowl and chill until ready to serve.