lemon yogurt anything cake

Good Morning!
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(I just said that so I could post this picture I took one morning)

Let’s make some CAKE!

 

recipe

1 1/2 cups + 1 tablespoon all-purpose flour (if you’re skipping the fruit, you can also skip the last tablespoon of flour)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (miniature wild blueberries are great for this, and pose the least risk of sinking)
1/3 cup freshly squeezed lemon juice
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Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together 1 1/2 cups flour,
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baking powder,
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and salt into 1 bowl.
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In another bowl, whisk together the yogurt,
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1 cup sugar,
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the eggs,
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lemon zest,
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vanilla
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and oil.
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Slowly whisk the dry ingredients into the wet ingredients.
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Mix the blueberries with the remaining tablespoon of flour,
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and fold them very gently into the batter.
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Pour the batter into the prepared pan
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and bake
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for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice
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and remaining 1 tablespoon sugar in a small pan

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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 before flipping out onto a cooling rack.
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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 (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

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