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Ina Garten's Lemon Yoghurt Cake
Ingredients
  • 190g (1½ cups, 7oz) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 200g (1 cup) sugar
  • 3 large eggs
  • ½ cup vegetable oil (I use canola oil)
  • 1 cup plain whole-milk yogurt
  • grated zest (rind) of 1 large lemon
  • 1 teaspoon pure vanilla extract
  • subheading: For the lemon syrup:
  • 50g (3 tablespoons, ¼ cup, 2oz) sugar
  • 45ml (3 tablespoons) freshly squeezed lemon juice
  • subheading: For the lemon glaze:
  • 1 to 1½ cup Icing (confectioners’) sugar
  • 2 tablespoons freshly squeezed lemon juice
Steps
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