Taken from Gourmet 2009, this cake has to be healthy because of all the Yogurt! Refreshing, light with just a hint of sweetness. Since I got the recipe out of the gourmet magazine I thought I had better make the description sounds a little bit gourmet!
3 cups sifted cake flour (not self rising) * shift before measuring
2 teas baking powder
1 teas baking soda
1/2 teas salt
2 sticks unsalted butter softened
2 cups sugar
2 teaspoons vanilla extract
3 large eggs warmed in shell and Warmwater for 10 minutes
2 cups well stirred plain whole milk yogurt not Greeks style at room temperature for 30 min.
3 cups powdered sugar
3 table light corn syrup
1/2 cup heavy cream
1/2 teas vanilla
preheat oven to 350° butter a 9×13 pan;
then line bottom with parchment paper and butter parchment.
dust with flour knocking out excess.
sit together cake flour, baking powder, baking soda, and salt.
beat butter, sugar, and vanilla with mixer at high-speed until pale and fluffy, 3 to 5 minutes.
Beat in eggs one at a time at medium speed. At low speed makes in flour mixture and three batches,
alternating with yogurt beginning and ending with flour mixture and mixing until just combined.
spread batter evenly into pan and rap pan on the counter to eliminate air bubbles.
bake until cake pulls away from pan and test done when pic is inserted in center and comes out clean;about 35 to 45 minutes.
cool in pan about 10 minutes then run a knife around edge and invert onto a rack and discard parchment. Call completely about one hour.
sift together powdered sugar, corn syrup, cream, and vanilla until smooth.
place cake on platter and poor icing over-the-top, allowing the icing to drop over the side.
allow to sit for 15 minutes before cutting