Wednesday, February 10, 2010

Lemon Yogurt Cake

A couple of years ago, our niece made this when we were in Southern California. It was delicious and the only reason I bought this cookbook. It's Ina Garten's "Barefoot Contessa at home".

* 1 1/2 cups all-purpose flour
* 2 teaspoons baking powder
* 1/2 teaspoon kosher salt
* 1 cup plain whole-milk yogurt
* 1 1/3 cups sugar, divided
* 3 extra-large eggs
* 2 teaspoons grated lemon zest (2 lemons)
* 1/2 teaspoon pure vanilla extract
* 1/2 cup vegetable oil
* 1/3 cup freshly squeezed lemon juice

For the glaze:
* 1 cup confectioners' sugar
* 2 tablespoons freshly squeezed lemon juice


Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf 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 vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf 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.

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 pour over the cake.

Here's a link to the recipe on Food Network.

The first time I make any recipe, I almost always follow it precisely. If we like it, then the next time I'll make adjustments that suit us better.

It turned out ok, but my niece's was much better and lemony-er. It's a very dense cake/bread. If I make this again, I'd use nonfat or lowfat yogurt, not as much oil and more lemon. I made this loaf a week ago, and there's still over 1/2 a loaf left.

My sister-in-law, who happens to be niece's mom, makes a much better lemon cake and it's a 100x easier and yummier.

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