I have very few cooking skills. It's purely laziness on my part, there's no reason I can't learn, and since I'm so passionate about food it would be crazy for me not to put in the effort to figure out the basics at least! So when I decided to start practicing my cooking this was one of the first recipes I made. It's a very lemony, tart cake, moist, with a wonderfully tasty batter. I've made it 3 times now. Once as written, once as cupcakes, and once in a double batch. It turned out well every time. Try it and see for yourself!
Lemon Yogurt Cake
Via Bridge, slightly adapted from http://orangette.blogspot.com/
Ingredients
0.5 c plain yogurt
1 c sugar
3 eggs
1.5 c flour
2 tsp baking powder
Zest from 2 lemons
0.5 c extra virgin olive oil
1 tbsp vanilla
Juice from 2 lemons, sweetened to taste with sugar
0.5 c plain yogurt
1 c sugar
3 eggs
1.5 c flour
2 tsp baking powder
Zest from 2 lemons
0.5 c extra virgin olive oil
1 tbsp vanilla
Juice from 2 lemons, sweetened to taste with sugar
Directions
Preheat oven to 350 F
Combine yogurt, sugar, and egg. Blend well. Add flour, baking powder, and zest, mix until barely combined. Pour in vanilla and oil, then stir to incorporate. Pour batter into a greased, floured pan and bake for 30-35 minutes until a knife inserted into the center comes out clean.
Cool cake in pan, then prick with a fork and pour sweetened lemon juice over the top. Let it soak in then serve.
Depending on the size, and juiciness of your lemons you may not want to use the entire amount of juice. This cake is nice served with cream cheese icing and sprinkled with a combination of lemon zest and toasted coconut, or with a scoop of sweetened yogurt.
Preheat oven to 350 F
Combine yogurt, sugar, and egg. Blend well. Add flour, baking powder, and zest, mix until barely combined. Pour in vanilla and oil, then stir to incorporate. Pour batter into a greased, floured pan and bake for 30-35 minutes until a knife inserted into the center comes out clean.
Cool cake in pan, then prick with a fork and pour sweetened lemon juice over the top. Let it soak in then serve.
Depending on the size, and juiciness of your lemons you may not want to use the entire amount of juice. This cake is nice served with cream cheese icing and sprinkled with a combination of lemon zest and toasted coconut, or with a scoop of sweetened yogurt.
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