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Preheat the oven to 350° F. Line the bottom of a standard-sized loaf pan with parchment paper – grease and flour the pan.

In a bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes – until a cake tester placed in the center of the loaf comes out clean.

Cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan 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. 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 the cake.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Ingredients:

Instructions:

Preheat oven to 350 degrees.

Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.

Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece.

Enjoy right away or chill overnight.

Happy Monday morning!  The sun is shining and it's going to be a beautiful day! I have a million things I want to get done today, including lunch with a wonderful friend, who I haven't seen all summer.  But, before I get all that started, I wanted to post this recipe that I tried yesterday.  All I can say is, "Delicious!"  I'm not a huge lemon lover, but it's OK now and then.  This cake, that I got from The Country Cook, is the perfect blend of cake, lemon, and sweetness.  It's light, not rich, and not too lemony.  My family voted it a hit! So, without further ado....

Lemon Dream Cake

Ingredients:

Directions:

Mix the cake according to the package directions and pour into a 9x13, greased dish.

Add spoonfuls of the lemon pie filling onto the top of the batter.  The can of filling I bought happened to be 22 oz. rather than the 15.75 recommended in the recipe so I just didn't use all of it. 

Next, using a butter knife, swirl the batter so the lemon filling is mixed in slightly.

Bake at 350 degrees for 35 - 40 minutes, or until cake is done.  The lemon filling will sink to the bottom during baking.  That's OK!  It's supposed to do that.  After cake is baked, cool completely on a wire rack.  Next, in a large mixing bowl, combine 1 can of lemon frosting and the the entire container of Cool Whip (I forgot to take a picture of this step).  I set the Cool Whip out for about 30 minutes or so before mixing so it was softer and easier to combine with the frosting.  Spread mixture over cooled cake and refrigerate until chilled (we ate it after chilling for 30 or 40 minutes). 

OMG this was good! You can barely see the lemon filling on the bottom of the cake in this picture below.  Most of it sinks to the bottom of the pan, but it's just enough to give you a delicious lemon flavor.  (I've really got to work on learning to use my camera better.  I've only had it for about 3 or 4 years.  You would think I'd be better with it by now!)