Yummy Recipe

I had a great weekend. Friday Sonja and I hung out..started off at Starbucks in Cupertino then went to Valley Fair shopping a bit. We went to Santana Row and read our books in the sun. It was so nice. Saturday afternoon/evening I went to Salida with Trish to go visit Deb. Today, Scott and I went to Manny & Jeans for our Sunday morning breakfast of Noahs and Jamba Juice. It was a nice visit as always. Other than that I didn't do too much...relaxed and enjoyed life.
This last week I made this great lemon yogurt cake. It's from my barefoot contessa at home cookbook. I love her recipes. If you feel like cooking a great dessert try this out.

Lemon Yogurt Cake
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain yogurt
1 1/3 cups sugar, divided
3 large eggs
2 tsps grated lemon zest (2 lemons)
1/2 tsp pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly queezed lemon juice
For the Glaze
1 cup confectioners' sugar
2 tbsp freshly squeezed lemon juice

Preheat oven 360 degrees. Grease an 8 1/2 X 4 1/4 X 2 1/2 inch loaf pan. Line bottom with parchment paper. grease and flower the pan.
Sift together flour, baking powder, salt. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly add wet ingredients to dry ingredients. Fold the vegtable oil into the batter. Mix well. Pour batter into the prepared baking pan and bake for about 50 minutes. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until 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. For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake. ENJOY!