Wednesday, March 23, 2011

Lemon-Blueberry Yogurt Cake

remember that last post where i mentioned myself baking a lemon blueberry yogurt cake??? and how the smell of fresh lemons was filling my home??? well, it tasted as good as my house smelled!
THIS is the recipe for the cake (which is really more of a bread) by the fabulous ina garten. I just folded in a cup of blueberries to the mix to add some more delish flavor. i also skipped the glaze at the end to save some calories.

We have already had two slices (each) this evening, so i put it up for the morning to have with coffee... can't wait for that!
after the wet and dry ingredients are completely mixed, i added my blueberries. and i also sprinkled about a 1/2 a teaspoon of flour on the blueberries so they wouldn't sink in the mix. 
i also substituted non-fat greek yogurt for the whole milk yogurt... trying to lighten things up a bit, ya know... and it turned out fantastic! 
after the cake cooled for about 10 minutes, i topped it off with the lemon/sugar syrup. this is a step i would NOT recommend skipping!
in case you can't pull the link to this recipe above... here it is -

Lemon Yogurt Cake


  • 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.


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