1 recipe I know and love
1 recipe I have in my endless stack
1 recipe for a dessert
This week I the dog treats which I know Abby loves will have to do as my know and love recipe. I tried a new recipe for the Chicken I posted yesterday. Today I am going to post a Lemon Yogurt Cake recipe from Ina Garten. I had a bunch of lemons in my fridge and needed to do something with them. I flipped through Ina's cookbook and found the recipe. I immediately went to work with Food Network on in the living room. Just as I was pouring the batter into the loaf pan Barefoot Contessa came on... guess what she was making? Yep! You guessed it! Lemon Yogurt Cake with a blueberry sauce. Too funny!
Anyway, I substituted 3/4 of the yogurt for sour cream and added lemon yogurt instead of plain because that is what I had on hand. DELICIOUS! Moist, not too sweet and very fresh tasting!
Super simple. . . you don't even need a mixer! Just whip out that whisk!
1 1/2 c flour
2 t baking powder
1/2 t salt
3/4 C sour cream
1/4 C lemon yogurt
1 1/3 C sugar
3 L eggs
2 t lemon zest
1/2 t vanilla
1/2 C vegetable Oil
1/3 C fresh lemon juice
1 C confectioner's sugar
2 T lemon juice
Sift dry ingredients:
Whisk sour cream, yogurt, 1 CUP sugar, eggs, zest and vanilla
Slowly whisk in flour mixture until incorporated
Add vegetable oil and use whisk or rubber spatula to fold into the batter.
Pour batter into a greased loaf pan and bake for 45-55 minutes until toothpick comes out clean. Let cool in pan for 10 minutes while you make the syrup.
In a small saucepan combine 1/3 cup sugar and 1/3 cup lemon juice. Heat until sugar dissolves. Pour over the cake while still warm.
Once the cake cools mix confectioner's sugar and lemon juice together and pour over the cake for a nice glaze.