I own a few cookbooks and treat them as my prized possessions. I love picking up a cookbook from the shelf on a lazy afternoon and flipping through the pages, fantasize on when and how I would make them. One such day, while leafing through the pages of ‘Barefoot Contessa at Home’ cookbook, I found the recipe for Lemon Yogurt cake. It so happened that I had a couple of lemons and a full tub of greek yogurt that I wasn’t gonna finish off by the end of the week. I also had a potluck coming up, for which I hadn’t decided what I was gonna bring, and this seemed a perfect candidate.
I love Ina Garten’s recipes and have already tried the Peanut butter and Jelly Bars from the same book and loved it. Ina does a great job of teaching even a novice cook how to cook and the cookbook captures her style in a perfect way. This recipe is so easy, she says that you don’t even need an electric mixer to make this. All you need is a bowl and a whisk and you are set.
I actually doubled the recipe given below to make two cakes. Also, I skipped the confectioner’s sugar glaze that is pictured, as I wanted this cake to be served for tea time and didn’t want it to be too sweet.
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain yogurt(I used low fat greek yogurt)
1 1/3 cups sugar, divided
3 extra large eggs
zest of 2 lemons, grated
1 tsp pure vanilla extract
1/2 cup vegetable oil
1/3 cup lemon juice
few drops of yellow food coloring, optional
For the glaze:(optional, I skipped the glaze)
1 cup confectioner’s sugar
2 tbsp lemon juice
Preheat oven to 350 degreese. Grease a loaf pan/bundt pan.(I doubled the recipe, since making for a crowd and used both a loaf pan and a bundt pan.)
Sift the flour, baking powder and salt together. In a mixing bowl, whisk together the yogurt, 1 cup sugar and the eggs. Stir in the lemon zest and vanilla. Slowly add in the dry ingredients into the wet ingredients. Whisk to combine. Do not over mix. With a rubber spatula, fold the vegetable oil and the yellow food coloring(if using) into the batter, making sure it is well incorporated. Pour the batter into the greased pan and bake for about 50 minutes, or until a toothpick inserted comes our clean.
While the cake bakes, cook the 1/2 cup of lemon juice and the remaining 1/2 cup sugar in a small saucepan until the sugar dissolves and the syrup is clear.
When the cake is done, let it cool for 10 minutes. Remove cake from pan and set on a baking rack. Pour the warm syrup over the still warm cake and allow it to soak. Let cool, slice and serve! Enjoy!
If making the glaze, combine the confectioner’s sugar and lemon juice and pour over the cake.
Verdict: This cake was moist, decadent and most importantly held the bright flavors of lemon in every bite. I was surprised at how tender the cake was without the addition of butter. We loved having this cake with tea. It made a perfect pairing. 🙂
Sending this to the following events:
– Jagruti’s Gain Popularity event
– Spotlight: Show your Best Creation, event series by Ria
– Know your Dairy – Yogurt, event series by Jagruti
– Bake Fest #18
– Favorite Recipes Event – Bookmarked recipes, event series by Swathi.
– Bon Vivant – Spring Surprises event
– Soul Food Show and Giveaway