MEYER LEMON YOGURT CAKE
I never think about making cake when I plan desserts for parties. I always seem to think of homemade ice cream or berry cobblers. Until, a couple of weeks ago. I was the guest at a lovely dinner party where the dessert was a Blood Orange Olive Oil Cake topped with fresh whipped cream. It was simple and satisfying, not to mention an easy dish to prepare for a party. Inspired by my new appreciation for cake, I decided to try my hand at Ina Garten’s Lemon Yogurt Cake. I swapped out the regular lemons for Meyer lemons and used all organic ingredients. As you know, a chef must always sample before serving, so I just sat down and drank a cup of chamomile tea with my slice of cake. Heaven.
MEYER LEMON YOGURT CAKE
1 1/2 cups organic cake flour
2 teaspoons baking powder
1/2 teaspoon sea salt
1 cup plain organic whole milk greek yogurt
1 1/3 cups organic sugar, divided
3 extra-large organic eggs
2 teaspoons grated lemon zest (Use the zest of regular lemons. It is more potent than the Meyer lemon zest)
1/2 teaspoon pure vanilla extract (no alcohol)
1/2 cup grapeseed oil
1/3 cup freshly squeezed Meyer lemon juice
For the glaze |
1 cup confectioners’ sugar
2 tablespoons freshly squeezed Meyer 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 one medium bowl. In a large 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.
In the meantime, cook the 1/3 cup Meyer 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. Remove it from the pan and carefully place it 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.
Adapted recipe from Ina Garten.