This weekend I was in the mood to do some baking, and I was also in the mood to work on my cooking goals- to cook at least two recipes from all of my cookbooks this year. It was a really Springy day yesterday, great way to start off the month of March, which put me in the mood for something light and bright. I decided to try out Ina Garten's Lemon Yogurt Cake from The Barefoot Contessa At Home. While looking over the recipe I decided I would add a handful of the frozen blueberries I had- a special touch for Josh who loves blueberries. This turned out really good, although a little stouter than Ina's since my loaf pans dimensions are a bit wider than what the recipe called for. No matter, as it's all in the taste and the taste is great. Just finished off another slice before starting this post, as a matter of fact. :)
Lemon and Blueberry Yogurt Cake
Recipe from Ina Garten; Makes 1 loaf
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 cups vegetable oil
1/3 cup freshly squeezed lemon juice
1/2 cup fresh or frozen blueberries
- Preheat the oven to 350 degrees. Grease an 8 1/2 x 4 1/4 x 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease over paper and flour the pan.
- Sift together the flour, baking powder, and salt into one bowl. In another bowl, whisk 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 all incorporated. Pour half the batter into the prepared pan, sprinkle in the blueberries, and top with the rest of the batter. Bake for about 50 minutes, or until a cake tester placed in the center of the load comes out clean.
- Meanwhile, cook the 1/2 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 cake 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.