Have I bored you with how much I love lemons? Can’t drink most tea’s without them. And actually I sorta miss those painful thorns associated with my awesome lemon tree. Any tree that could have a song written after it can’t be too bad as well!
So, as we head into September (Ahhh…….did I have to go there?) it is with great pleasure that I make this wonderful lemon cake. I snagged this recipe from Tastespotting and http://www.onelovelylife.com, which is almost identical to “Barefoot Contessa At Home” cook book lemon yogurt cake pg 168 – one of my all time favorites! Now they used Yogurt, which I had just bought whipping cream for another lemon recipe since I was supposed to make a tart. But, I decided at the last minute to make this easy cake instead. See how my tweaking worked and let me know what you think!!
Triple Lemon Yogurt Cake
For the cake:
1 1/2c flour
2 tsp baking powder
1c whole-milk, plain yogurt (I used heavy whipping cream-stick w/yogurt if you have)
1/2c canola oil
zest from 2 lemons
1/4tsp vanilla extract
1/4-1/2tsp lemon extract (I discovered my bottle was empty, so I improvised with 1 t lemon juice)
For the lemon syrup:
1/3c fresh lemon juice (2-3 lemons)
2 Tbsp fresh lemon juice (I used about 4 Tbsp)
1c powdered sugar
1/4tsp vanilla extract
milk, any percentage (optional)
Make the cake by sifting the flour, baking powder, and salt into a medium bowl. In a large bowl, combine yogurt, sugar, and canola oil. Add eggs one at a time stirring until well incorporated. Add lemon zest, vanilla, and 1/4tsp lemon extract. Taste (if you’re not nervous), and add more lemon extract if desired. Add the sifted
dry ingredients to your wet/yogurt mixture all at once and stir to combine.
Pour into a well-sprayed loaf pan and bake at 350 degrees for 50 minutes, or until a toothpick comes out clean.
During the last 5-10 minutes of baking, heat lemon syrup ingredients (1/3c sugar, 1/3c lemon juice) in a medium saucepan over medium heat until sugar is completely dissolved. Allow to cool slightly as you remove cake from the oven.
Remove cake from the oven and let stand on a cooling rack about 5 minutes. Turn out onto platter
or serving plate and, while still warm, drizzle with lemon syrup. Allow cake to cool completely. (I poke holes in mine and let the syrup run through. Highly recommend)
When cake is completely cool, make glaze by combining lemon juice, powdered sugar, and vanilla extract. If mixture is too thick to pour, you can thin it with a small splash of milk or more lemon juice. Pour over cake and allow to set before serving.
This cake that I produced should be served with vanilla ice cream. I might have overdone the lemons a tad in my experiment, but …..heck it’s a lemon cake! Better taste like lemons and not too overly sweet. So the ice cream will be perfect with this summer time dessert.
We were in a classical mood and listened to some Vivaldi Four Seasons, while I wore my Hydrangea Apron and the dogs slept peacefully!