Tuesday, July 29, 2014

Lemon Yogurt Cake

Lemon Yogurt Cake
from Barefoot Contessa - Ina Garten

1 ½ cups all-purpose flour
2 teaspoons baking powder
½ 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)
½ teaspoon pure vanilla extract
½ 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. Grease an 8 ½ x 4 ¼ x 2 ½-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into one 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.


Could you imagine eating a slice of this delicious cake while seated at this tablescape?
A glorious looking day, just before the sun sets outside a well appointed rustic barn.
Perhaps while reading Ina's new book...coming out this fall.
Make It Ahead

In this book, I tackle the number one question I'm asked by my readers: "Can I make it ahead?" If you’ve ever found yourself stuck in front of the stove at your own party, scrambling to get everything to the table at just the right moment, I'm here to let you in on the strategies and tips I've learned thanks to twenty years of running a specialty food store and fifteen years writing cookbooks. Whether you’re hosting a party or simply making dinner on a hectic weeknight, Make It Ahead will provide you with delicious recipes that taste just as good—or even better!—when they’re made in advance. And, each recipe includes clear instructions for what you can do ahead of time, and how far in advance, so you can cook with confidence and eliminate last-minute surprises.

You can order a copy of her autographed book here.
Here's a glimpse into her notebook of favorite recipes that was shown amongst her kitchen ideas in House Beautiful.

Can't wait to try that lemon yogurt cake recipe!


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