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Friday, June 4, 2010

Lemon Yogurt Cake

For Mother's Day last year, I made a tasty lemon cake. I didn't want to make the exact same recipe again this year, so I found an alternate that was just as tasty. This recipe was adapted from this adaptation.

1 cup whole milk plain unsweetened yogurt
1/3 cup olive oil
1 cup sugar
zest of 1 lemon
1/2 cup lemon juice (I used a Meyer lemon from our tree)
2 eggs
1 2/3 cup flour
1 1/2 teaspoons baking powder (the no sodium kind)
1/2 teaspoon baking soda
pinch of salt

1. Preheat the oven to 350 degrees F. Grease and flour your pan. I used Baker's Joy sprayed into my new Bundt Pan.
2. Mix all the wet ingredients in a bowl.
3. Sift the dry ingredients into the wet ones.
4. Stir until just combined.
5. Bake for 40-45 minutes or until a toothpick poked in the center comes out clean.

After letting it cool and turning it out onto a cake stand, I sprinkled it with some powdered sugar to dress it up a bit. The cake was wonderfully moist and light, even on the second day. Next time, I may add some Grand Marnier for an extra citrus kick.


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