I also had plain yogurt left over from the Indian food. I haven't used my oven in awhile due to the heat but today I decided to make a lemon yogurt cake. It's a recipe from one of my Ina Garten cookbooks and I really like it in the summer time. It is a lighter recipe using only 1/2 c. oil and 1 c. plain yogurt in place of any butter. The yogurt makes the cake so moist and the lemon glaze makes it nice and tart.
Lemon Yogurt cake
1 1/2 all purpose flour
2 t. baking powder
1/2 kosher salt
1 c. plain yogurt
1 1/3 c. sugar, divided
3 extra large eggs
2 t. grated lemon zest
1/2 t. pure vanilla extract
1/2 c. vegetable oil
1/3 c. freshly squeezed lemon juice
for the glaze:
1 c. confectioners' sugar
2 T. freshly squeezed lemon juice
Preheat oven to 350. Grease an 8 1/2 X 4 1/4 X 2 1/2 loaf pan.
Sift together the flour, baking powder, and salt into one bowl.
In another bowl, whisk together the yogurt, 1 c. 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 40-45 min. or until knife in the middle comes out clean. Meanwhile, cook the 1/3 c. lemon juice and remaining 1/3 c. sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside. The 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.