Friday, February 10, 2012

Meyer Lemon Yogurt Cake

Lemon Yogurt Cake adapted slightly from Barefoot Contessa
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup fat-free Fage Greek yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
Grated zest of 2 lemons (substituted Meyer lemons this time!)
½ teaspoon pure vanilla extract
½ cup vegetable oil
1/3 cup freshly squeezed lemon juice
1) Preheat oven to 350oF. Grease 8 ½ X 4 1/4 X 2 ½” loaf pan. Line bottom with parchment paper. Grease and flour pan.
2) Sift together flour, baking powder, and salt into 1 bowl. In another bowl, whisk together yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Slowly whisk dry ingredients into wet ingredients. With rubber spatula, fold vegetable oil into batter, making sure it’s all incorporated. Pour batter into prepared pan and bake for about 50 minutes, or until cake tester placed in center of loaf comes out clean.
3) Meanwhile, cook 1/3 cup lemon juice and remaining 1/3 cup sugar in small pan until sugar dissolves and mixture is clear. Set aside.
4) When cake is done, allow to cool in pan for 10 minutes. Carefully place on baking rack over sheet pan. While cake is still warm, poke holes in top with toothpick, then pour lemon-sugar mixture over cake and allow to soak in. Cool.

No comments:

Post a Comment