Well, another Valentine’s Day has come and gone. And I don’t know about you, but I am officially sick of chocolate. I didn’t really actually eat a lot of chocolate. With the exception of the ginormous chocolate death of a cupcake that my husband brought home for me. Holy cupcake Batman! It was HUGE! It was so dense and fudgy, but so dark that it really wasn’t overly sweet. I must find a recipe that comes close. Because…Damn it was good. It did take me a couple days to get it down, but I did it.
So, after that, I decided I wanted to make something, sweet yet tart, light and refreshing, and something that would not completely derail my diet. You know, the one I had to start because of the ginormous chocolate cupcake.
This Lemon Yogurt Cake from Ina Garten, fit the bill perfectly. It tasted exactly as I wanted it to. Reminisent of lemon meringue pie. Drool. Perfect, except that all I had were Meyer lemons, so that’s what I used. And, I have decided, however that I do not like Meyer lemons. I know they are all the rage, but I just don’t like their flavor. It reminds me of Lemon Pledge. So, I will use regular lemons next time for sure.
I’m thinking this would make a delightful addition to my Easter dessert table. Yours too!
Lemon Yogurt Cake
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
**(I used low fat and it was still delish and I didn’t have to put in extra time on the treadmill)
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 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 F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together the flour, baking powder, and salt into 1 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. Remove loaf from the pan and place on a cooling rack over a sheet pan. Flip so it is not inverted. 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.