My mother in law got a lovely package from a friend a few days ago and inside were gorgeous California lemons! She gave her about 20 so she offered me about ten. Of course I didn't resist and I knew the perfect thing to do with them, because when life gives you such beautiful lemons you have to make Ina Garten's fabulous yogurt lemon cake with lemon curd. Both of these are a family favorite and when you put the two together and top it off with straberries, VIOLA! It makes an irresistable combination. In the summer my family and I always make Ina's lemon curd and serve it with straberries or rasberries. It is so light and summery. The lemon curd is also gluten free so I like making it for dessert because my sister in law who has celiac can have it. Since the cake get's most of it's moisture from yogurt you don't have to feel too guilty eating it. So I hope life gives you some lemons (or you go buy some in the store!) so you can try out these lovely recipes.
This cake is so incredibly moist. The lemon sugar syrup
you make to put on the top seems like alot and you might
be tempted to only put half of it on, but don't be scared and just
go for it!
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
- 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:nocoupons
- 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. Carefully place on a baking rack over a sheet pan. 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.
- 3 lemons
- 1 1/2 cups sugar
- 1/4 pound unsalted butter, room temperature
- 4 extra-large eggs
- 1/2 cup lemon juice (3 to 4 lemons)
- 1/8 teaspoon kosher salt
Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.