Tuesday, January 12, 2010

Lemon Yogurt Cake & Reminiscing

I got the recipe for the delightful cake from one of my favorite cooking Divas, Ina Garten. This recipe is in her book: The Barefoot Contessa At Home. The recipe is made lighter than a lemon pound cake by replacing butter with yogurt, but is still sweet and decadent enough to satisfy a craving. Excellent with a cup of fresh brewed coffee in the morning!

The only change I made to the recipe, was using 2% greek style yogurt rather than whole milk regular yogurt. The result was a real crowd pleaser this weekend when we visited a dear old friend and her family.

Our friend and neighbor from our days on Churchill Drive in Charleston, WV, Roberta Allison, was visiting her daughter in Newport Beach. We drove up and spent a fabulous afternoon with them. It was wonderful to have the opportunity to chat with Roberta again and listen to her stories from her years in Charleston and of growing up in Monroe County. The day was topped of with an unbelievable sunset and a cozy dinner with the family. What a perfect way to spend a Saturday!

Lemon Yogurt Cake:

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

1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350º. Grease and flour a 8.5x4.25x2.5 inch loaf pan.

Sift together flour, caking powder and salt. In another bowl, whisk together yogurt, 1 cup sugar, eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Using a rubber spatula, gently fold the oil into the batter, making sure it is all incorporated. Pour the batter io to the greased loaf pan and bake for about 50 minutes or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook 1/3 cup of lemon juice and remaining 1/3 cup of 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 transfer to a wire 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 completely.

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


Chatting with Roberta

Sunset from Balboa Pier in Newport Beach, CA

1 comment:

floydpots said...

yeah! I love your posts!