As part of this week’s Fresh Fork CSA basket we received a container of yogurt and some blueberries (amongst other ingredients). Ina Garten’s lemon yogurt cake came to mind, and I thought the addition of blueberries would be nice.
I made the original version in the past, and remembered it came out really good…nice and moist. It’s supposedly healthier than a pound cake which uses a lot of butter (as this version uses yogurt and vegetable oil). Plus the recipe is super easy and you don’t even need your mixer as all the mixing is done by hand.
The cake came out great! I followed the recipe and made a simple lemon syrup to pour on the top as well as the lemon glaze. However, this cake would be great without the lemon syrup and glaze to make it healthier and cut down on the calories).
Finished cake!
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| Ingredients: flour, baking powder, salt (not pictured), yogurt, lemon zest, lemon juice, eggs, sugar, vegetable oil (blueberries are not pictured) |
The mixture prior to baking
Finished cake
Cake with syrup and glaze
Recipe adapted from Ina Garten’s Lemon Yogurt Cake
Ingredients:
Cake
1 1/2 cups all-purpose flour (plus a tablespoon to mix the blueberries)
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup sugar
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
2/3 cup blueberries
Lemon Syrup
1/3 cup sugar
1/3 cup freshly squeezed lemon juice
Glaze
1 cup confectioners’ sugar
2 tablespoons freshly squeezed lemon juice
Directions:
Preheat the oven to 350 degrees. 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 1 1/2 cups flour, baking powder, and salt into a bowl. In another large bowl, whisk together the yogurt, 1 cup sugar, 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 incorporated. In a separate small bowl, add the blueberries and 1 tablespoon of flour and gently mix (you want to coat the blueberries lightly in the flour to prevent them from sinking to the bottom of the loaf when baked). Gently fold the blueberries into the batter. Pour the batter into the loaf pan and bake for about 50 minutes, or until a toothpick comes out clean when inserted into the loaf.
While the cake bakes, create the lemon syrup by cooking the lemon juice and remaining 1/3 cup sugar in a small pan . Cook until the sugar dissolves. Remove from head and set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon syrup over the cake and allow it to soak in. Cool.
For the glaze, whisk together the confectioners’ sugar and lemon juice and pour over the cake.