Wednesday, February 3, 2010

What's Cooking: Lemon Yogurt Cake

In an effort to perk things up around here, I'm starting What's Cooking Wednesdays. Since I love to cook and the kids love to help, I'm going to offer up some of our favorite recipes.

without the glaze

To start us off and to help fight the lingering dulls of winter, I'm going to share a lovely and fragrant lemon yogurt cake. I got this out of Ina Garten's Barefoot Contessa at Home cookbook. It's very easy to make. The cake itself is moist and delicious; the lemon is refreshing, not overpowering. I make it with and without the glaze, depending on how "healthy" I want it to be. Ha ha.

Lemon Yogurt Cake makes one loaf


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.

with the glaze

***Chef Kariane's Notes:
Instead of parchment paper and greasing the pan, I use Pam with flour. LOVE that stuff. Nothing sticks.
I don't shift anything. I feel like that's a step I can skip at this stage in my life.
I do the wet ingredients in a big bowl first, then add all the dry ingredients, straight to the bowl. Saves me a bowl and still comes out great.
I use large eggs. I've made it with both and since I buy the omega-3 eggs at Costco and they only come in large size, that's what I've got on hand, so that's what I use.
I've found that the lemon sugar syrup goes on the best with a brush. I use one of those silicone jobbies. I can't say enough fantastic things about those. Love them.

1 comment:

  1. yum, yum, yum! I definitely have to make this for Rob. He would enjoy for sure. Of course, he would require the glaze. Thanks for sharing. By the way, I love the dish you are serving it on, simply beautiful!



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