Lemon Yogurt Cake

[cali baker]

This is super easy, moist and delicious. One of my favorites!!

Lemon Yogurt Cake (adapted from Chocolate and Zucchini by Clotilde Dusolier)
Serves 10 people:


ingredients-
1/3 cup Canola oil
1 cup plain, non-fat or low fat plain Greek yogurt
1 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 tablespoon rum (optional)
Juice of one whole lemon
Zest of one whole lemon
1 and 2/3 cup AP flour
1 and ½ teaspoons baking powder
1 teaspoon baking soda
A pinch of sea salt

directions-
Preheat oven to 350 degrees F. Spray the sides of a 10-inch spring form pan or a cake pan with cooking spray (line the bottom of the pan with parchment paper if not using a spring form)
In a large mixing bowl, whisk the yogurt and sugar together. Add the eggs one at a time, beating well after each addition. Add the vanilla, oil, rum (if using) and mix again. Lastly, stir in the lemon juice and zest.
In another bowl, sift the flour, baking powder, baking soda, and salt together. Pour the flour mixture into the yogurt mixture and whisk until just combined.
Pour the batter into the prepared cake pan and bake for about 30-35 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Transfer the pan to a cooling rack and allow to stand for about 10 minutes. Run a knife around the pan to loosen or if using a spring form pan, unclasp the sides. Flip the cake onto a plate a place back on the rack.

 

[kim n the guys]

sounds delicious. I just printed off and may have to try it tomorrow!!!

 

[Chunksmama]

Ooohhhh yummmmmm. That sounds good!!


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- Sent from my iPhone using Tapatalk

 

[LariP]

I love lemon cake! But I need a good zester before I can try this. Last time I tried to get zest from a lemon it was way more bother than I care to go through. Just clogged up the grater I was using.

 

[cali baker]

[MENTION=983]LariP[/MENTION], you can do the cake w/out the lemon as well...in fact, the original recipe had no lemon in it and it's still delicious. If you do decide to get a lemon zester, i recommend the Microplane zester. It's perfect for citrus as well as cheese

 

[LariP]

Oh, I'd definitely want the lemon in it. I just need to get a good grater.

 

[cali baker]

I want to also give you this recipe for the lemon curd that goes on top of the cake...again, really easy!! (also added a pic of one i made not too long ago).

Lemon Curd (from Alice Medrich's Chocolate and the Art of Low Fat Desserts)
ingredients-
1/3 cup strained, fresh lemon juice
fresh lemon zest from one-half of a lemon
5 tbsp sugar
1 large egg, room temperature
1/2 tsp vanilla extract
directions-
In a small sauce pan, over medium heat, combine sugar and lemon juice. Add the lemon zest, stir until the sugar is dissolved completely.
In a medium bowl, lightly beat the egg. While whisking constantly, very slowly stream the hot lemon-sugar syrup into the egg. Beat for about 2 minutes , then transfer this mixture back into the saucepan by pouring through a strainer. Cook over low heat, stirring constantly, until the curd just comes to a boil. Remove from heat and stir in vanilla.Transfer to a small airtight container and allow to cool. Store in the refrigerator.
Makes about 2/3 cup.

Note: The cake can be eaten slightly warm or at room temperature. Once its cool you can wrap the cake in foil and keep at room temperature for several days. The flavors get more intense and delicious after a day or so.


ps: I used to write a food blog a couple years ago and this was one of my favorite recipes.

 

[cali~jenn]

Oh my gawd that looks YUMMY!!!!!