I love lemon. I am obsessed with it. I put lemon juice on my apples even if I am going to sit down and eat them as soon as I finish putting on the lemon juice. When I was reading the blog Orangette (I went way back to the very beginning of the blog) I found this recipe. Well, let me say that when I figured out that there was lemon zest and lemon juice in this recipe, lets just say I went a little nuts.Then it clicked. My first post of the New Year should be on this lemon cake.
It just so happened that I had 2 lemons in my fridge. Just enough for the fresh juice from 2 lemons needed for this. After I came home from the BC woman's basketball game against Virginia Tech with my cousins (which BC won 70-63), I made this cake. The batter took no time at all. Then I had dinner. After dinner, I glazed the cake. I got a little worried making the glaze because the glaze is so thin, it hardly looked like glaze but, it turns out the glaze was perfect. After I glazed the cake, I could not resist not having a piece then and there. So, I did. The cake was very tangy. VERY! But it was good. So, good I packed some in my lunch today. I thought it was even possible better, when it was a day old. Now I am sitting here having another piece now. I could not post about this cake without saying that this cake is a wonderfully, spongy yougurt cake. I think I might try the cake on its on and report back. Really. It might be the cake I make for birthday parties from now on. The cake could be made using many different variations (orange, raspberry, chocolate, etc.) Really, try this cake. It is a quick, easy, cake to make and it is so delicious!
French-Style Yogurt Cake with Lemon (From Orangette)
For the cake:
1/2 cup plain yogurt
1 cup granulated sugar
3 large eggs
1 1/2 cups unbleached all-purpose flour
2 tsp. baking powder
2 tsp. grated lemon zest
1/2 cup canola oil
For the glaze:
Freshly squeezed juice from 2 lemons
1/4 cup powdered sugar
1.Preheat the oven to 350 degrees Fahrenheit.
2.In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. Pour and scrape the batter into a buttered 9-inch round cake pan (after buttering, I sometimes line the bottom with a round of wax or parchment paper, and then I butter that too).
3.Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.
4.Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
5.When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.
6.Serve.
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