Sunday, February 27, 2011
I picked up a copy of Ina Garten’s Barefoot Contessa At Home from the library a few months back. One of the first recipes I promptly tried out from the book was the lemon yogurt cake. I watch Ina’s show on television and have made a few of her recipes before with excellent results. This one too turned out to be fantastic.
Ina uses vegetable oil and yogurt instead of butter in this cake. I followed her recipe totally but used low-fat yogurt instead of whole-milk yogurt. I skipped the lemon glaze altogether and used just the lemon syrup, and the cake still had a nice lemony flavor.
· 1 ½ cups all-purpose flour
· 1½ tsp baking powder
· ½ tsp salt
· 1 cup plain yogurt (I used low-fat)
· 1 cup sugar
· 3 eggs
· 2 tsp grated lemon zest (2 lemons)
· 1 tsp vanilla extract
· ½ cup vegetable oil
· 1 Tbsp freshly squeezed lemon juice
For the lemon-sugar solution:
· 1/3 cup fresh lemon juice
· 2 Tbsp sugar
Preheat the oven to 350 F. Grease a 9x5- inch loaf pan and set aside.
In a bowl, mix together the flour, baking powder and salt.
In another bowl, beat the eggs, sugar, oil, yogurt, lemon zest, lemon juice, and vanilla extract.
Combine the dry and wet ingredients and mix well.
Pour the batter into the prepared loaf pan and bake for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Stir together the lemon juice and sugar in a small saucepan and heat until the sugar dissolves.
While the cake is still warm, pour the lemon-sugar solution all over the cake and allow it to soak in. Cool, slice and serve.
This cake is flavorful, light, moist and absolutely delicious, and it has now become one of my favorites. The recipe is a keeper for sure!