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This cake is wonderful because it is tasty and satisfies my sweet tooth yet it is not full of butter.
Pour the batter into the loaf pan and bake for about 1 hour, or until the cake tester placed in the center of the cake comes out clean. For the glaze, whisk together the confectioner’s sugar and lemon juice and pour over the cake.
Clearly this is loaded with sugar, so I would not say that it is healthy, but it is not the worst thing you could be eating. I suppose you could further lighten this by using less sugar or a sugar substitute and maybe using some low fat buttermilk in place of the eggs. I have been looking at the nutritional information that Kim at Scrumptious Photography provides for some of the Tuesdays with Dorie recipes, and quite frankly it is scary.

Using less sugar would require some trial and error to make sure that the tartness of the lemon is still properly balanced. Comments submitted, if accepted for publication, become the property of the site owner and are subject to the same license.
If the sides of your cake are too brown or not looking pretty (see mine below) then cut off the sides with a serrated knife.
In the preamble to this recipe, Ina says that this cake was inspired by a yogurt cake recipe she came across from Dorie Greenspan.
Then, while the cake is still warm, pour the lemon sugar mixture over the cake and allow it to soak in. The problem is that it is hard to resist when it is just sitting on the counter staring at me.

There is a yogurt cake recipe in Baking which I would assume is at least similar to the one that Ina is referring to. Once you have poured all the mixture over the cake remove the baking rack and roll the cake bottom and sides in the leftover mixture on the sheet pan.

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