Ina's Lemon Pound Cake

I saw Ina make this recipe on the Barefoot Contessa last week and knew I had to try  it.  I made a yogurt-citrus cake (with lemon, lime, and orange) a number of years ago and have since lost the recipe.  I was hoping this cake would be just as good - it was close.

Here is the original recipe, courtesy of the food network and Ina Garten. 

Ingredients:

1 1/2 cups flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain yogurt1 cup sugar
 3 eggs
 2 tsp lemon zest
 1/2 tsp vanilla
 1/2 cup canola oil

1.  Whisk the wet ingredients (eggs, vanilla, oil, yogurt, lemon zest).
2.  In a separate bowl, combine the dry ingredients (flour, baking powder, salt).
3.  Combine with a spatula until smooth, do not overmix.
4.  Bake in a loaf pan at 350 degrees for 50 minutes (or in a tart pan for 35 or until toothpick inserted in the middle comes out clean).  

Lemon Syrup
  - in a small saucepan, combine 1/3 cup sugar and 1/3 cup fresh lemon juice until melted.  Pour over hot cake.  Top with glaze if desired (1 cup confectioners sugar with 2 tbsp fresh lemon juice). 

 *** I made this in a tart pan for a prettier presentation***

We took this to a friend's house for dinner - it must have been good because we came home with an empty plate!  I have yet to make an Ina Garten recipe that I didn't love.