fear not

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These things today: A Christmas Eve cake recipe. This article. Iceland. And these words, which have been the words of these last months, again and again, spoken into the night air:

Fear not.
You have been redeemed.
He has called you by name,
and you are his.

Sweet Lemon Cake with Olive Oil and Greek Yogurt

Ingredients:

1 1/2 cups all-purpose flour 

2 teaspoons baking powder 

1/2 teaspoon kosher salt 

1 cup plain Greek yogurt 

1 1/3 cups sugar, divided 

3 extra-large eggs 

3 teaspoons grated lemon zest (2 lemons) 

1/2 teaspoon pure vanilla extract 

1/2 cup olive oil 

1/3 cup freshly squeezed lemon juice

For the glaze: 

1 cup confectioners' sugar 

2 tablespoons freshly squeezed lemon juice 

Directions:

Preheat the oven to 350 degrees F. Grease a 9" cake pan. Line the bottom with parchment paper. Grease and flour the pan. 

Sift together the flour, baking powder, and salt into 1 bowl. In another 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 oil into the batter, making sure it's all incorporated. 

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Pour the batter into the prepared pan and bake for 27-30 minutes, or until a toothpick placed in the center of the cake comes out clean. Meanwhile, 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. 

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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 drizzle over the cake.

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[pc: here]

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