Creating the Batter: Harmony of Flavors
In a large mixing bowl, whisk together the plain yogurt (or sour cream), 1 cup of sugar, eggs, lemon zest (or extract), and vanilla extract until smooth and creamy. This forms the base of our cake, infusing it with richness and depth of flavor.
Gradually incorporate the dry ingredients into the wet mixture, whisking gently until no streaks of flour remain. Be careful not to overmix, as this can result in a dense cake texture.
Using a rubber spatula, fold in the vegetable oil until fully combined. The oil adds moisture to the cake, ensuring a tender crumb and irresistible moistness.
Baking the Cake: A Symphony in the Oven
Pour the prepared batter into the greased loaf pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center comes out clean.
Infusing with Lemon Syrup: Elevating the Flavor Profile
While the cake is baking, prepare the lemon syrup by combining 1/3 cup of freshly squeezed lemon juice with the remaining 1/3 cup of sugar in a small saucepan. Heat the mixture over medium heat until the sugar dissolves completely, creating a clear syrup.
Once the cake is done baking, remove it from the oven and allow it to cool in the pan for 10 minutes. Carefully transfer the cake to a wire rack set over a sheet pan to catch any drips.
Using a toothpick or wooden skewer, poke holes all over the surface of the warm cake. This allows the lemon syrup to penetrate deep into the cake, infusing every bite with citrusy goodness.
Pour the warm lemon syrup over the cake, ensuring that it seeps into all the holes and covers the entire surface. Allow the cake to cool completely, allowing the flavors to meld and intensify.
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