Sunday, February 22, 2009

Lemon Yogurt Cake

Thanks, Molly. You popped my guest blogging cherry!

1 1/2 cups organic unbleached all purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher or fine grain sea salt
1 cup plain yogurt (preferably raw and organic)
1 1/3 cup unbleached organic cane sugar
3 large organic eggs
The zest of 2 organic lemons
1/2 teaspoon vanilla extract
1/2 cup neutral flavor vegetable oil
1/3 cup freshly squeezed lemon juice (approximately 3 small lemons)


Preheat oven to 350. Prepare a loaf pan by greasing, laying down parchment on the bottom of the pan, greasing again, and dusting with flour.

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

In another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. In thirds, slowly fold the dry ingredients into the wet ingredients until fully combined. Fold the oil into the batter, until completely combined. (Don't overmix)

Pour the batter into the prepared loaf pan and bake for 45- 50 minutes, or until a toothpick comes out clean from the center.

Meanwhile, make the lemon syrup by melting the remaining 1/3 cup sugar in the lemon juice in a sauce pan over medium-low heat until sugar is dissolved and the mixture is clear. Remove from heat and set aside.

When the cake is done, cool in the pan for 5 minutes. Then while the cake is still warm, pour the lemon syrup over the cake (keeping it in the pan will make less of a mess) and allow it to soak until the cake is cool.

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