Shawn was out of town for work and the Flintstones (my folks) were going to stay overnight to protect Daisy and me from monsters under the bed. Mom and Dad are known to wake up several in the night and sneak off to the kitchen for some coffee and whatever snack I leave near the espresso machine. So I was in the market for something new to bake. That’s when I saw the article about “pound cake’s healthy cousin.” Healthy? YO, what, like boiled broccoli? Were these people kidding?
I rolled my eyes and was just about to turn the page when I saw it: A golden-yellow slice of moist cake with the sunlight shining through the little air pockets. Ok, I had to at least try the recipe just once, right? Damned glad I did, too, because it was a breeze to make and so delicious that Mom ate 2 slices before the cake ever hit the dish!
Lemon Yogurt Cake
Adapted from Bon Appetit French Yogurt Cake
Makes: 1 loaf or small Bundt
Prep: 10 mins
Bake: 1 hour
Ingredients
1 stick (1/2 cup) melted butter
1 cup sugar
zest of 1 lemon
3/4 cup yogurt (I like Byblos brand)
2 free-range eggs
2 tsp vanilla
1 1/2 cups flour
2 tsp baking powder
pinch of salt
Instructions
Melt butter and set aside to cool.
Use a pastry brush to coat a small (4-cup) Bundt cake pan.
Preheat oven to @ 350*F.
In a large bowl, mix sugar, zest, yogurt, eggs, and vanilla. Even though I haven’t made this that many times, the idea of making my own yogurt sounds quite appealing. There are quite a variety of yogurt makers that I may look into. But for now, it’s shop brought yogurt that I’ll use.
Gently incorporate flour mixture and pour into a greased baking pan.
I used my faithful baby Nordicware bundt pan. It always yields a beautiful cake that simply pops right out.
Bake for 1 hour.
Maybe you should make two. You’ll probably eat the first one by yourself before it ever sees that fancy cake stand.
I just saw your comment from 5/18 in my inbox, sorry for not reciprocating sooner. However, I am glad this post did not pass me by. I really do love lemon cakes, especially bundt cakes! The olive oil plus the yogurt must have given some great texture to that cake, it does look really moist! Your mom does know what good is-yum!
Thanks, Tina. I love your recipes, too. Let me know if you try this one.
This. looks. amazing.
I am going to have to make this ASAP. Thanks for sharing. 🙂 New follower here; looking forward to more!
Vicky @ http://chaosinmotherhood.blogspot.com/
Thanks for following, Vicky! I'm following your blog, too. Your li'l girl is a cutie. Cheers
Hi,
Thanks for your comment in my blog. Lemon cake looks so soft and yumm. you used yogurt and eggs both! wil try this for sure.
Padma
Enjoy, Padma. It's a brilliant, easy recipe.
wow. it's really a good contribution to us guys not good at cakes, you know i did some cakes before but the taste it's not good, then i quit, so if you have interesting, you can load to winter jackets
visit my new make up, give me your advice, Thanks!
This looks lovely, as most lemon cakes do to me. Pinning it to try later.
Hi, Kim. Let me know how you like it.