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Old 22-01-2011, 11:34 PM posted to rec.food.baking,rec.food.cooking
Kris[_1_] Kris[_1_] is offline
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Default Lemon Yogurt Cake request and recipe

On Jan 22, 6:26*pm, sf wrote:
I have Greek yogurt and Meyer lemons; lemon yogurt cake on the brain
and lots of recipes to choose from. *I'm leaning toward Ina Garten's.
Do you have a favorite lemon yogurt cake recipe to post? *I want to
make something that's as light as possible and super lemony. *TIA!

Lemon Yogurt Cake
2006, Barefoot Contessa at Home, All Rights Reserved

1 loaf

Prep Time: * 20 min * * Inactive Prep Time: * 10 min * * * *
Cook Time: * *50 min * *Level: * *Easy

Ingredients

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

Directions

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.

--

Today's mighty oak is just yesterday's nut that held its ground.


When I saw your post I imediately thought of Ina's recipe. I've never
made it, but I've never had a recipe of hers that was a flop (and
that's unusual!)

Kris, who wishes she had Meyer lemons....